Impact of Apple Pulp on Textural Characteristics, Microstructure, Volatile Profile, and Sensory Acceptance of Yogurts
Fresh apple pulp from the Granny Smith variety was used at different levels (5–15% <i>w</i>/<i>w</i>) for yogurt production. Color, texture, microstructure, aroma, and sensory analyses were used to evaluate the effect of the apple pulp on the main characteristics of yogurt. Y...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/14/2453 |
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