Physicochemical and rheological characteristics of commercial Greek-style yogurt enriched with Polygonum cuspidatum roots or the P. cuspidatum β-cyclodextrin inclusion complex
In this work, the effects of enriching commercial Greek-style yogurt with β-cyclodextrin-encapsulated Polygonum cuspidatum hydroalcoholic extract powder (YE) or P. cuspidatum root powder (YR)