Evaluating Physicochemical and Sensory Properties of Functional Yogurt Supplemented with <i>Glycyrrhiza</i> Polysaccharide as Potential Replacement for Gelatin
<i>Glycyrrhiza</i> is a well-known plant resource used for the production of extractum-glycyrrhizae; however, large amounts of <i>Glycyrrhiza</i> residues containing polysaccharides are produced, and these have not been well utilized until now. The aim of this study was to ev...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-08-01
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| Series: | Agriculture |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2077-0472/12/9/1289 |