Influence of Bilberry Pomace Powder Addition on the Physicochemical, Functional, Rheological, and Sensory Properties of Stirred Yogurt
Fruit processing by-products could represent a sustainable ingredient for developing innovative dairy products. The present study was conducted to develop a novel functional yogurt by adding bilberry pomace powder (BPP) at 0.5%, 1.0%, and 1.5% (<i>w</i>/<i>w</i>) levels in st...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-09-01
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| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/10/10/616 |
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