Código QR (código de barras bidimensional)

Effect of acid whey protein concentrate on the rheological properties, antioxidant capacities, and biological activities of bioaccessible fractions in fermented camel milk

ABSTRACT: The production of set-type camel milk yogurt is challenging due to its unique physicochemical properties, which differ from those of other milk species. The present study aimed to evaluate the effects of camel milk supplementation with different levels (0% [WPCA0], 3% [WPCA3], and 6% [WPCA...

ver descrição completa

Na minha lista:
Principais autores: Mutamed Ayyash, Abdelmoneim H. Ali, Anas Al-Nabulsi, Tareq Osaili, Gafar Bamigbade, Athira Subash, Basim Abu-Jdayil, Afaf Kamal-Eldin
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2025-02-01
coleção:Journal of Dairy Science
Assuntos:
camel milk
yogurt
whey protein concentrate
rheology
antioxidant capacity
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S0022030224013560
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registros relacionados