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...
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 出版: |
2014
|
| 主题: |