Enhancement of yogurt functionality by adding <i>Mentha piprita</i> phenolic extract and evaluation of its quality during cold storage.

However, the addition of PHE induced a highly significant lowering ( p < .01) of pH values ranging from 4.44 to 4.62 to 4.78 and 4.93 in mean recorded, respectively, for PHE concentrations of 0%, 2%, 4%, and 6%.

also in 132,142 other papers