Effect of the ethanolic extract and essential oil of <i>Ferulago angulata</i> (Schlecht.) Boiss. on protein, physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time.

Food Sci Nutr · 2021 · PMC7802543 · PMID 33473284

Europe PMC DOI

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a decreasing trendp < .05actually significant

Results Upon increasing the concentration of FAEE and FAEO, the value of total phenol content, acidity, viscosity, and water absorption of yogurt treatments increased, and the pH, syneresis, and solubility of treatments showed a decreasing trend ( p < .05).

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