Effects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurt.
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DOI: 10.3168/jds.2020-20037
Abstract: Adding functional ingredients is an important method to develop functional dairy products. Mulberry pomace (MPo), a byproduct of mulberry fruit processing, is rich in phenolic compounds and anthocyanins and can be served as the functional… read more here.
Keywords: yogurt; storage; flavored yogurt; physicochemical textural ... See more keywords