Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas.
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DOI: 10.3168/jds.2020-19032
Abstract: The present research was established to study the effect of green tea and Pu-erh tea (PT) additives on the mechanical and hydration properties of yogurt gels using a combination of nuclear magnetic resonance, rheological, and… read more here.
Keywords: yogurt; water; yogurt gel; erh ... See more keywords