Purslane-Fortified Yogurt: In-Line Process Control by FT-NIR Spectroscopy and Storage Monitoring
Yogurt fortification with purslane (<i>Portulaca oleracea</i> L.) can improve its health benefits, but it may alter the fermentation step and its final properties. Thus, the current study investigated the suitability of Fourier Transform-Near Infrared (FT-NIR) spectroscopy for in-line mo...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/12/2053 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|