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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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Árabe |
| Publicado: |
Mansoura University, Faculty of Agriculture
2022-01-01
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| Series: | Journal of Food and Dairy Sciences |
| Assuntos: | |
| Acceso en liña: | https://jfds.journals.ekb.eg/article_222562_1587da4516ba87862bb0a433ffc2c46f.pdf |
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