Investigation of beetroot(Beta vulgaris L.)water-soluble fractions in altering yogurt propertiesOA

作者：Posman Sibuea;Dewi Restu Sihombing;Connie Daniela;Lumban Siantar V.Natalia;Joncer Naibaho

作者单位：Department of Agriculture Product Technology,Catholic University of Santo Thomas,Medan 20133,IndonesiaDepartment of Agriculture Product Technology,Catholic University of Santo Thomas,Medan 20133,IndonesiaDepartment of Agriculture Product Technology,Catholic University of Santo Thomas,Medan 20133,IndonesiaDepartment of Agriculture Product Technology,Catholic University of Santo Thomas,Medan 20133,IndonesiaDepartment of Food Chemistry and Technology,Teagasc Food Research Centre,Ashtown,Dublin D15 DY05,Ireland

中文关键词：Yogurt fortificationLactic acid bacteriaFermentationYogurt quality deterioration

英文关键词：Yogurt fortificationLactic acid bacteriaFermentationYogurt quality deterioration

刊名：《未来食品学报（英文）》 2026 (5)

页码/页数：968-973,6

DOI：10.1016/j.jfutfo.2024.11.017