Arbutus unedo fruit syrup as a fortifying agent: effect on physicochemical, microbiological, rheological, sensory and antioxidant properties of yoghurt-Reference-Cited by-同舟云学术

Arbutus unedo fruit syrup as a fortifying agent: effect on physicochemical, microbiological, rheological, sensory and antioxidant properties of yoghurt

Published:2023-08-07 Issue:11 Volume:60 Page:2835-2845
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Essaidi Ismahen,Chouaibi Moncef,Haj Koubaier Hayet,Bouacida Saoussen,Snoussi Ahmed,Abassi Yosra,Bouzouita Nabiha

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-023-05801-4.pdf

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