Effect of modified fermented whey protein fortification on the functional, physical, microstructural, and sensory properties of low-fat yogurt
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference50 articles.
1. Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios;Amatayakul;International Dairy Journal,2006
2. Characterization of functional low-fat yogurt enriched with whey protein concentrate, Ca-caseinate and spirulina;Atallah;International Journal of Food Properties,2020
3. Texture of nonfat yoghurt as influenced by whey protein concentrate and Gum Tragacanth as fat replacers;Aziznia;International Journal of Dairy Technology,2009
4. Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage;Barkallah;LWT-Food Science & Technology,2017
5. Storage stability of texture and sensory properties of yogurt with the addition of polymerized whey proteins;Bierzuńska;Foods,2019
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