The Potential of Night Jasmine (Nyctanthes arbor-tristis ) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt
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22 gen 2025
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 22 gen 2025
Pagine: 107 - 116
DOI: https://doi.org/10.2478/ebtj-2025-0009
Parole chiave
© 2025 Anil Kumar Pal et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Pal, Anil Kumar
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu UniversityVaranasi, India
Agarwal, Aparna
Department of Food Technology, Lady Irwin College, University of DelhiNew Delhi, India
Tripathi, Abhishek Dutt
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu UniversityVaranasi, India
Khosravi-Darani, Kianoush
Department of Food Technology Research,, Nutrition and Food Technology Research Institute,
Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P. O. Box 19395-4741,Tehran, Iran
Nandan, Alisha
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu UniversityVaranasi, India
Tripathi, Arunima
Department of Horticulture, Institute of Agricultural Sciences, Banaras Hindu UniversityVaranasi, India
Hooda, Ankita
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu UniversityVaranasi, India