THE EFFECT OF AMARANTH SEEDS ON THE CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY OF YOGURT

The objective of this study was to investigate the chemical, microbiological, and sensory characteristics of yogurt enriched with amaranth seeds, stored at a temperature range of 5 ± 1 °C for 21 days. The quantity of amaranth incorporated into the yogurt was 5 % and 10 %. The changes were regularly...

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التفاصيل البيبلوغرافية

الحاوية / القاعدة:	Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
المؤلفون الرئيسيون:	GJORE NAKOV, NADYA NINOVA-NIKOLOVA, NASTIA IVANOVA, VIOLETA RAYKOVA, BILJANA TRAJKOVSKA
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2025-03-01
الموضوعات:	amaranth functional food storage quality yogurt
الوصول للمادة أونلاين:	https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202501&vol=1&aid=5711