The effect of addition Eriobotrya japonica L. marmalade on physicochemical, microbiological, and sensory properties of probiotic yogurts
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DOI: 10.3389/fnut.2023.1151037
Abstract: This study investigated the effects of loquat (Eriobotrya japonica L.) marmalade (LM) supplementation in probiotic yogurt during a 21 days storage period. In addition, the viability of Bifidobacterium and its effect on yogurt quality were… read more here.
Keywords: japonica marmalade; addition; eriobotrya japonica; yogurt ... See more keywords