Functional yogurt: An approach to enhance yogurt quality with peanut polyphenols
Author:
Funder
Bangabandhu Sheikh Mujibur Rahman Agricultural University
Publisher
Elsevier BV
Reference70 articles.
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1. Fortification of functional yogurt by the phytochemicals extracted from pomegranate peel;Applied Food Research;2024-12
2. Improvement of quality and shelf-life of tomatoes with Aloe vera coatings enriched with tulsi extract;Applied Food Research;2024-12
3. From by-product to natural antioxidant: Incorporation of peanut skin extract in mayonnaise and its effect on physico-chemical and sensory properties;Food Bioscience;2024-10
4. Aqua Extracts of Lyophilized Sea Buckthorn Modify Fermentation and Quality Properties of Set-Type Yogurt;Applied Sciences;2024-08-29
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