Impact of vitamin C supplementation on composition, stability, fatty acids profile, organic acids, antioxidant properties and sensoric acceptability of cultured buttermilk

Buttermilk is a fermented drink widely used all over the world. It is produced widely both traditionally and commercially through pasteurization. Buttermilk, produced during churning of cultured cream, was supplemented with vitamin C at four different concentrations i.e., 100, 200, 300, 400 mg/100 m...

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Bibliographic Details

Published in:	Food Chemistry Advances
Main Authors:	Fatima Younas, Muhammad Nadeem, Rahman Ullah, Sher Ali, Muhammad Tayyab, Awais Khan
Format:	Article
Language:	English
Published:	Elsevier 2023-10-01
Subjects:	Buttermilk Vitamin C Fatty acids composition Antioxidant properties Organic acids
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772753X23000928