Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt.
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DOI: 10.1590/0001-3765202220201798
Abstract: In this research, the microbiological, physicochemical, rheological, textural, sensory properties and antioxidant activity of blueberry pulp added (0, 4%, 8% and 12%) strained yoghurt samples were investigated during a 28 day storage period. The Lactobacillus… read more here.
Keywords: addition; antioxidant activity; blueberry; properties strained ... See more keywords