This study aimed to determine the effect of incorporation of the Thym ethanol extract on the quality and stability of a fermented milk (yoghurt type) during 2 periods of the study, 4 hours of fermentation and 21 days storage ...

This experimental study aims to determine the effect of the aqueous extract of Mentha x piperita L on the quality of a fermented milk like yoghurt steamed during its conservation at 4°C. To achieve this objective, we ...