Fortification of camel milk yogurt with carob syrup and powder: Impact on physicochemical, microbial, antioxidant, rheological and sensory properties
The incorporation of natural ingredients into dairy products offers a promising approach to enhancing their quality. This study investigates the effects of fortifying camel milk yogurt with carob powder and syrup to improve its nutritional profile, texture, sensory characteristics, and microbiologic...
Guardado en:
| Autores principales: | , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Elsevier
2025-12-01
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| Colección: | Applied Food Research |
| Materias: | |
| Acceso en línea: | http://www.sciencedirect.com/science/article/pii/S2772502225006389 |
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