Iron fortification of reduced‐fat bioyoghurt containing either short‐ or long‐chain inulin-Reference-Cited by-同舟云学术

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

Published:2019-01-07 Issue:2 Volume:72 Page:229-239
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12575

Reference55 articles.

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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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