Influence of purple basil extract (Ocimum basilicum L.) on chemical composition, rheology and antioxidant activity of set-type yoghurt
Four different types of yoghurt were manufactured using purple basil which was added to milk as water extract or powder forms at levels of 1.0 % and 0.4 % (w/w). Physicochemical and rheological properties, antioxidant capacity, color and total phenolic contents of yoghurt samples were measured durin...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001068803 |
|---|---|
| Matična publikacija: |
Mljekarstvo.com 69 (2019), 1 ; str. 42-52 |
| Glavni autori: | Gurkan, Hacer (Author), Seracettin Boran, Osman, Adnan Hayaloglu, Ali |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2019.0104 Hrčak |
Održavanje sustava u tijeku
Sustav je trenutačno nedostupan zbog održavanja.
Zapisi o posjedovanju i primjercima trenutačno nisu dostupni. Za više informacija kontaktirajte osoblje knjižnice ili pošaljite upit administratoru:
Internet
https://doi.org/10.15567/mljekarstvo.2019.0104Hrčak