Investigating physicochemical and sensory properties of yogurt enriched with oil and flavonoid extracted from orange peel
In this study, producing flavored functional yogurt enriched with flavonoid and oil extracted from orange peel was investigated and some sensory and physicochemical properties of yogurt produced were evaluated during 15-day storage time. This study was carried out in 2 steps: the first; flavonoid an...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2015-05-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68040_020ef0111a34fcbf953aa1570f08f131.pdf |