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Syneresis and Rheological Behaviors of Set Yogurt Containing Green Tea and Green Coffee Powders

Donmez, Ozge; Mogol, Burce Atac; Gokmen, Vural (Elsevier Science Inc, 2017)

This study aimed to investigate the effect of added green coffee powder (GCP) and green tea powder (GTP) on syneresis behavior and consistency of set yogurts. Adding GCP (1 or 2%) decreased syneresis rate. The effect of ...