Effects of tea (Camellia Sinensis) on antioxidant potential and fermentation characteristics of yogurt / Premalatha A/P Muniandy
The present study investigated the effects of green, white and black tea (Camellia sinensis; 2% w/v) on the fermentation of milk and antioxidant potential of yogurt. Each tea (water extract) was added into milk-starter culture mixture and incubation was carried out at 42°C until pH was reduced to...
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| Format: | Thesis |
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2014
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| Online Access: | http://studentsrepo.um.edu.my/4835/1/Premalatha_SGF100009.pdf http://studentsrepo.um.edu.my/4835/ |
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