未来食品学报（英文）2026，Vol.6Issue(5)：968-973,6.DOI:10.1016/j.jfutfo.2024.11.017
Investigation of beetroot(Beta vulgaris L.)water-soluble fractions in altering yogurt properties
Investigation of beetroot(Beta vulgaris L.)water-soluble fractions in altering yogurt properties
Posman Sibuea 1Dewi Restu Sihombing 1Connie Daniela 1Lumban Siantar V.Natalia 1Joncer Naibaho2
作者信息
- 1. Department of Agriculture Product Technology,Catholic University of Santo Thomas,Medan 20133,Indonesia
- 2. Department of Food Chemistry and Technology,Teagasc Food Research Centre,Ashtown,Dublin D15 DY05,Ireland
- 折叠
摘要
关键词
Yogurt fortification/Lactic acid bacteria/Fermentation/Yogurt quality deteriorationKey words
Yogurt fortification/Lactic acid bacteria/Fermentation/Yogurt quality deterioration引用本文复制引用
Posman Sibuea,Dewi Restu Sihombing,Connie Daniela,Lumban Siantar V.Natalia,Joncer Naibaho..Investigation of beetroot(Beta vulgaris L.)water-soluble fractions in altering yogurt properties[J].未来食品学报（英文）,2026,6(5):968-973,6.
