Fortifying Yogurt with Edible Mushrooms: Bioactive Compounds and Product Properties
The latest trends focus on increasing the nutritional value of food products, including yogurts, by fortifying them with bioactive compounds derived from natural ingredients, in line with the concept of “food-to-food fortification”. Mushrooms are a rich source of protein, dietary fibre, certain vita...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2025-12-01
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| Schriftenreihe: | Applied Sciences |
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| Online-Zugang: | https://www.mdpi.com/2076-3417/15/24/12949 |
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