Rheological properties and sensory characteristics of green tea yogurt during storage
Malaysian and Japanese green tea extract (2%) was added to a yogurt (MGTY and JGTY). Its dynamic rheological and sensory properties were evaluated and compared to those of a plain yogurt (PY) without the added green tea extract during 28 day storage at 4 °C. The plain yogurt exhibit a more compacted...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/9640/1/00004267_100402.pdf http://eprints.um.edu.my/9640/ |
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