Functional Properties of Yoghurt Fortified with Spirulina platensis and Milk Protein Concentrate

Spirulina platensis powder (SPP) and milk protein concentrate (MPC) were used to produce enriched functional yoghurt, at four treatments, control T1 skim milk powder (2% SMP), T2 (1.5% MPC+0.5% SPP), T3 (1%MPC+1%SPP), T4 (0.5% MPC+1.5% SPP). The (Spirulina platensis powder) (SPP) was analyzed to det...

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Hlavní autoři:	Amal Matar, Esraa Mesbah, Alshymaa Karam-Allah
Médium:	Artigo
Jazyk:	Árabe
Vydáno:	Mansoura University, Faculty of Agriculture 2022-01-01
Edice:	Journal of Food and Dairy Sciences
Témata:	Spirulina platensis milk protein concentrate yoghurt physicochemical antioxidant capacity
On-line přístup:	https://jfds.journals.ekb.eg/article_222562_1587da4516ba87862bb0a433ffc2c46f.pdf
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