CellWell record HH-273846
Physicochemical properties and sensory acceptance of honey-enriched chickpea (Cicer arietinum L.) yoghurt
N.A.F. Putri; N.A. Noerrosadi; Y.A. Rachma; Y.B. Pramono
Тваринництво та технології харчових продуктів · 2026
In plain language
Adding honey to chickpea-based yogurt enhanced fermentation efficiency, antioxidant activity, and consumer taste acceptance, with 6% concentration providing optimal balance.
- Evidence
- Emerging
- Design
- Primary research (design unspecified)
Cite this record: https://thecellwell.org/studies/HH-273846
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