Effect of Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Mousse on Properties of Probiotic Yoghurt

Effect of Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Mousse on Properties of Probiotic Yoghurt

The stability of the physico-chemical and sensory characteristics of yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, sensory properties, and structure of natural probiotic yoghurts m...

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Autori principali: Aneta Brodziak, Jolanta Król, Arkadiusz Matwijczuk, Tomasz Czernecki, Paweł Glibowski, Łukasz Wlazło, Anna Litwińczuk
Natura: Articolo
Lingua:English
Pubblicazione: MDPI AG 2021-01-01
Serie:Applied Sciences
Soggetti:
yoghurt
storage
nutritional value
sensory properties
microbiological quality
scanning electron microscopy
Accesso online:https://www.mdpi.com/2076-3417/11/2/545

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https://www.mdpi.com/2076-3417/11/2/545

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