Effect of Fortification of Yogurt-Milk with Co-Precipitate Mixtures of Casein And Flax-Seeds Protein Isolates on The Quality of The Produced Yogurt
Protein in demucilaged and defatted Flax-seeds powder dispersions was solubilized at pH 11, precipitated at pH 4.5 and freeze-dried to obtain Flax-seeds protein isolate powder (FPI). Fresh skim milk was used to precipitate acid casein at pH 4.5, and freeze-dried to obtain casein powder (Cn). Three c...
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| Главные авторы: | , , |
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| Формат: | Artigo |
| Язык: | Árabe |
| Опубликовано: |
Zagazig University. Institute of Efficient Productivity
2025-10-01
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| Серии: | Journal of Productivity and Development |
| Предметы: | |
| Online-ссылка: | https://jpd.journals.ekb.eg/article_470743_67794d64b3e471b78fd033abbc1077e4.pdf |
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