Quality Evaluation of Herbal Yoghurt Produced Using Cinnamon (Cinnamon cassia), Garlic (Allium sativum) and Ginger (Zingiber officinale)
Yoghurt is a widely consumed fermented dairy product, known for its flavour and perceived health benefits. To create herbal yoghurt with unique attributes, different amounts (0, 4, 6 and 8 g) of cinnamon, garlic and ginger were incorporated into the yoghurt postfermentation, resulting in multiple sa...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2024/8262211 |
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