Physicochemical and rheological characteristics of commercial Greek-style yogurt enriched with Polygonum cuspidatum roots or the P. Cuspidatum β-cyclodextrin inclusion complex
{{output}}
In this work, the effects of enriching commercial Greek-style yogurt with β-cyclodextrin-encapsulated Polygonum cuspidatum hydroalcoholic extract powder (YE) or P. cuspidatum root powder (YR) on the physicochemical properties of yogurt were compared. Greek-st... ...
