Characterization of functional low-fat yogurt enriched with whey protein concentrate, Ca-caseinate and spirulina
Author:
Affiliation:
1. Department of Dairy Science, Faculty of Agriculture, Benha University, Egypt
2. Department of Basic and Applied Sciences, Faculty of Engineering, Arab Academy of Science, Technology, and Maritime Transport, Cairo, Egypt
Funder
the Faculty of Agriculture, Benha University, Egypt
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1823409
Reference56 articles.
1. Cheddar whey processing and source: II. Effect on non-fat ice cream and yoghurt1
2. Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yoghurt
3. Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature
4. Viscoelastic properties of acid milk gel as affected by fat nature at low level
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