Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt
Saved in:
| Published in: | EuroBiotech Journal |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2025
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
| _version_ | 1864030188697812994 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | EuroBiotech Journal |
| description | |
| discipline_display | Technology & Engineering |
| discipline_facet | Technology & Engineering |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:13257 |
| institution | FRELIP |
| journal_source_facet | EuroBiotech Journal |
| publishDate | 2025 |
| publishDateSort | 2025 |
| record_format | rss_article |
| spellingShingle | The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt Biotechnology Technology & Engineering — Computing Technology & Engineering |
| sub_discipline_display | Technology & Engineering — Computing |
| sub_discipline_facet | Technology & Engineering — Computing |
| subject_display | Biotechnology Technology & Engineering — Computing Technology & Engineering Biotechnology Technology & Engineering — Computing Technology & Engineering |
| subject_facet | Biotechnology Technology & Engineering — Computing Technology & Engineering |
| title | The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt |
| title_auth | The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt |
| title_full | The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt |
| title_fullStr | The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt |
| title_full_unstemmed | The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt |
| title_short | The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt |
| title_sort | the potential of night jasmine (nyctanthes arbor-tristis) flower extract as a functional ingredient in yogurt production: the effects on fermentation, rheology, sensory, and antioxidant properties of yogurt |
| topic | Biotechnology Technology & Engineering — Computing Technology & Engineering |
| url | https://sciendo.com/article/10.2478/ebtj-2025-0009 |