Fortification of yogurt with bioactive functional foods and ingredients and associated challenges - A review
Author:
Funder
Zhejiang Province Science and Technology Department
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference103 articles.
1. Physicochemical and sensory properties of yoghurt supplemented with green banana flour;Abdelmoneim;Egyptian Journal of Dairy Science,2019
2. Comparative study of yoghurt enriched with Moringa powder in different concentrations;Adepoju;AIP Conference Proceedings,2020
3. Studying the influence of apple peel polyphenol extract fortification on the characteristics of probiotic yoghurt;Ahmad;Plants,2020
4. Formulation and characterization of yogurt prepared with enzymatically hydrolyzed potato powder and whole milk powder;Ahmad;Journal of Food Science & Technology,2022
5. Effect of freeze-drying on apple pomace and pomegranate peel powders used as a source of bioactive ingredients for the development of functional yogurt;Ahmed;Journal of Food Quality,2022
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