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...
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| منشور في: |
2014
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| الموضوعات: |