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Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract

Burcu İrem Omurtag Korkmaz, Cansu Bilici, Serol Korkmaz

2020International Journal of Gastronomy and Food Science39 citationsDOI

Topics & Concepts

PropolisStreptococcus thermophilusFood scienceLactobacillusChemistryStarterLactic acidWater holding capacityBacteriaBiologyFermentationGeneticsBee Products Chemical AnalysisMicroencapsulation and Drying ProcessesEssential Oils and Antimicrobial Activity
Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract | Litcius