Optimization of lyophilized microencapsulated phenolic extract concentration for enrichment of yoghurt and effect on chemical parameters, bioactive compounds, antioxidant activity and sensory quality under storage-Reference-Cited by-同舟云学术

Optimization of lyophilized microencapsulated phenolic extract concentration for enrichment of yoghurt and effect on chemical parameters, bioactive compounds, antioxidant activity and sensory quality under storage

Published:2022-12 Issue: Volume:151 Page:413-422
ISSN:0254-6299
Container-title:South African Journal of Botany
language:en
Short-container-title:South African Journal of Botany

Author:

Hamid ^ORCID,Thakur N.S.,Sharma Rakesh^ORCID,Thakur Abhimanyu

Funder

University Grants Commission

Publisher

Elsevier BV

Subject

Plant Science

Reference62 articles.

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5. Principles of Sensory Evaluation of Food;Amerine,1965

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