Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties

Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties

Publication Details

Journal
Figshare
Published
2025-03-27
Primary Topic
Food Science and Nutritional Studies
Type
article
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article

Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties

Figshare
Food Science and Nutritional Studies
article

Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties

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Abstract

Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties

Figshare
Openalex Percentile: Top 45%
Food Science and Nutritional Studies
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Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties · Figshare (2025) | TGRS Research Map | TGRS