Physicochemical and rheological characteristics of commercial Greek-style yogurt enriched with Polygonum cuspidatum roots or the P. cuspidatum beta-cyclodextrin inclusion complex
Abstract
Greek-style yogurt was enriched with Polygonum cuspidatum (Reynoutria japonica) root powder or its beta-cyclodextrin inclusion complex, and the physicochemical and rheological effects were characterised, illustrating a functional-food application of the antioxidant-rich knotweed root.
Referenced for these plants
How to cite
Espinosa-Andrews, H., Morales-Hernandez, N., Garcia-Marquez, E. and others (2025) 'Physicochemical and rheological characteristics of commercial Greek-style yogurt enriched with Polygonum cuspidatum roots or the P. cuspidatum beta-cyclodextrin inclusion complex', Food Research International, 203, pp. 115854. doi:10.1016/j.foodres.2025.115854
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