Effects of tea (Camellia Sinensis) on antioxidant potential and fermentation characteristics of yogurt / Premalatha A/P Muniandy

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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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Bibliographic Details
Main Author:	Muniandy, Premalatha
Format:	Thesis
Published:	2014
Subjects:	Q Science (General)
Online Access:	http://studentsrepo.um.edu.my/4835/ http://studentsrepo.um.edu.my/4835/1/Premalatha_SGF100009.pdf

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