Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract

Publication date: April 2021Source: International Journal of Gastronomy and Food Science, Volume 23Author(s): Irem Omurtag Korkmaz, Cansu Bilici, Serol Korkmaz
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research