The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it
Author:
Affiliation:
1. Department of Food Science & Technology Ayatolla Amoli Branch Islamic Azad University Amol Iran
2. Department of Food and Technology College of Agriculture University of Tabriz Tabriz Iran
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2188
Reference49 articles.
1. Amino acid composition and antioxidant properties of Moringa oleifera seed protein isolate and enzymatic hydrolysates
2. Functional properties of fermented milk produced with plant proteins
3. Production of oat bran functional probiotic beverage using Bifidobacterium lactis
4. Comparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka ( C lupeonella cultriventris caspia ) and P seudomonas aeruginosa inoculated in the mince
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