Use of cinnamon, wheat germ, and eucalyptus oils to improve quality and shelf life of concentrated yogurt (Labneh)
Three essential oils, namely cinnamon, eucalyptus, and wheat germ were added to concentrated yogurt (Labneh) at a concentration of 600 μL\kg. The chemical, microbiological and organoleptic properties of freshly prepared and stored Labneh at 5°C ± 1 for 6 weeks were determined. Addition of essential...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2020.1807810 |