Effects of tea (Camellia Sinensis) on antioxidant potential and fermentation characteristics of yogurt / Premalatha A/P Muniandy

The present study investigated the effects of green, white and black tea (Camellia sinensis; 2% w/v) on the fermentation of milk and antioxidant potential of yogurt. Each tea (water extract) was added into milk-starter culture mixture and incubation was carried out at 42°C until pH was reduced to...

書誌詳細
第一著者:	Muniandy, Premalatha
フォーマット:	学位論文
出版事項:	2014
主題:	Q Science (General)

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