Development of yoghurt incorporated with beetroot puree and its effect on the physicochemical properties and consumer acceptance-Reference-Cited by-同舟云学术

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Development of yoghurt incorporated with beetroot puree and its effect on the physicochemical properties and consumer acceptance

Published:2024-02 Issue: Volume: Page:e25492
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Adjei Mercia Lionel,Boakye Abena^ORCID,Deku Godwin,Pepra-Ameyaw Nana Baah,Jnr Antoinette Simpah Anim,Oduro Ibok Nsa,Ellis William Otoo

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference35 articles.

1. The evolution, processing, varieties and health benefits of yoghurt;Weerathilake;International Journal of Scientific and Research Publications,2014

2. Beetroot: a health promoting functional food;Chawla;Nutraceuticals,2016

3. Refrences of ANC food coloring : the natural Way A review Article on edible pigments properties and sources as natural Biocolorants in Foodstuff and food industry;Aberoumand;Journal of Dairy & Food Sciences,2014

4. Probiotic viability in yoghurt: a review of influential factors;Meybodi;International Dairy Journal, Elsevier Ltd,2020

5. A single dose of a beetroot-based nutritional gel improves endothelial function in the elderly with cardiovascular risk factors;de Oliveira;Journal of Functional Foods, Elsevier Ltd,2016

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