Stirred yogurt added with beetroot extracts as an antioxidant source: Rheological, sensory, and physicochemical characteristics-Reference-Cited by-同舟云学术

Stirred yogurt added with beetroot extracts as an antioxidant source: Rheological, sensory, and physicochemical characteristics

Published:2021-06 Issue:7 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Flores‐Mancha Martha Azucena¹,Ruíz‐Gutiérrez Martha Graciela²,Rentería‐Monterrubio Ana Luisa¹,Sánchez‐Vega Rogelio¹^ORCID,Juárez‐Moya Juliana¹,Santellano‐Estrada Eduardo¹,Chávez‐Martínez América¹^ORCID

Affiliation:

1. Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología Universidad Autónoma de Chihuahua Chihuahua México

2. Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas Universidad Autónoma de Chihuahua Chihuahua México

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15628

Reference89 articles.

1. Fat free plain set yogurts fortified with various minerals

2. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream

3. Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying

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