Effect of Skimmed Milk Powder and Fruit Jams Addition on the Physicochemical Characteristics of Yogurt
In three consecutive experiments, natural yogurt (NY) and fruit yogurt (FY) fortified with 5 and 10% skimmed milk powder (SMP) and 10% jam from black currant (BC), elderberry (EB), and their mixture of 1:1 (BCEB) were analyzed, and consumer acceptance was assessed. In Experiment 1, the effect of SMP...
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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: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/10/9/462 |
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