Study on the Process Optimization of Quinoa Black Medlar Yogurt and Its Antioxidant Activity

Study on the Process Optimization of Quinoa Black Medlar Yogurt and Its Antioxidant Activity

Using quinoa and black medlar as compound additives, the adhesion and sensory scores were used as indicators to investigate the effects of quinoa slurry, black medlar powder, xylitol and lactic acid bacteria inoculation on quinoa black medlar sugar free yogurt. For the influence of quality, orthogon...

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Bibliographic Details
Main Authors:	Juan WANG, Ruilin SUN, Xin LIU, Keying XIE, Zhiwei QIAN
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2022-06-01
Series:	Shipin gongye ke-ji
Subjects:	quinoa black medlar yogurt sensory evaluation adhesion antioxidant activity
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010075

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