The effect of Coriandrum sativum L. on yogurt: a comprehensive study of physicochemical, microbiological, sensory, and textural properties
ObjectivesThe objective of this study was to investigate the effects of the addition of Coriandrum sativum L. (coriander) on the physicochemical, sensory, textural and microbiological properties of yogurt.MethodsTo conduct this study, 4 types of yogurt were prepared as control (C0) and with 1% (C1),...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-01-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1493602/full |
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