Iron fortification of reduced‐fat bioyoghurt containing either short‐ or long‐chain inulin

Author:

Dabour Nassra1,Dyab Noha1,Kheadr Ehab1

Affiliation:

1. Functional Foods and Nutraceuticals Laboratory (FFNL) Department of Dairy Science and Technology Faculty of Agriculture University of Alexandria Alexandria 21545 Egypt

Funder

Science and Technology Development Fund

Ministry of Scientific Research, Egypt

Alexandria University

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference55 articles.

1. Iron

2. Bacterial iron homeostasis

3. Fat-Free Plain Yogurt Manufactured with Inulins of Various Chain Lengths and Lactobacillus acidophilus

4. Assessment of iron fortification influence on organoleptics and physico‐chemical properties of yogurt;Askary N;Journal of Chemical Health Risks,2013

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