Consumer acceptability and antioxidant potential of probiotic-yogurt with spices

LWT

Volumn 55, Issue 1, 2014, Pages 255-262

  Illupapalayam, Vijayalakshmi V ^a   Smith, Stuart C ^a   Gamlath, Shirani ^a  

^a DEAKIN UNIVERSITY   (Australia)

Author keywords

Antioxidant activity; Flavour; Probiotics; Spices; Yogurts

Indexed keywords

DAIRY PRODUCTS;

'SPICE'; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT POTENTIAL; CONSUMER ACCEPTABILITY; LACTOBACILLUS ACIDOPHILUS; PROBIOTIC YOGURT; PROBIOTICS; SENSORY PROPERTIES; YOGURT;

ANTIOXIDANTS;

BIFIDOBACTERIUM; CINNAMOMUM VERUM; ELETTARIA CARDAMOMUM; LACTOBACILLUS ACIDOPHILUS; MYRISTICA FRAGRANS;

EID: 84886312856     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.09.025     Document Type: Article

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