Effect of edible rose (Rosa rugosa cv. Plena) flower extract addition on the physicochemical, rheological, functional and sensory properties of set-type yogurt
出版年份 2021 全文链接
标题
Effect of edible rose (Rosa rugosa cv. Plena) flower extract addition on the physicochemical, rheological, functional and sensory properties of set-type yogurt
作者
关键词
Edible rose, Fortified set-yogurt, Physicochemical characteristics, Functional properties, Sensory evaluation
出版物
Food Bioscience
Volume 43, Issue -, Pages 101249
出版商
Elsevier BV
发表日期
2021-07-14
DOI
10.1016/j.fbio.2021.101249
参考文献
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