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Effect of bottle colour and storage conditions on browning of orange wine

✍ Scribed by Selli, S. ;Canbas¸, A. ;Ünal, Ü.

Publisher
John Wiley and Sons
Year
2002
Tongue
English
Weight
153 KB
Volume
46
Category
Article
ISSN
0027-769X

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## Abstract Orange fiber obtained from orange juice by‐products was added to yogurt. Fiber (0%, 0.6%, 0.8%, and 1% doses and different fiber size: 0.417–0.701 and 0.701–0.991 mm) effects on color during yogurt fermentation and cold storage were studied. Overall composition, pH, acidity, syneresis,