Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt-Reference-Cited by-同舟云学术

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Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt

Published:2016-11 Issue:11 Volume:99 Page:8511-8523
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Ozturkoglu-Budak S.,Akal C.,Yetisemiyen A.

Funder

Scientific and Technological Research Council of Turkey

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference54 articles.

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5. Effects of milk enriched with ω−3 fatty acid, oleic acid and folic acid in patients with metabolic syndrome;Benito;Clin. Nutr.,2006

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