QR-Code

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...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Amal Matar, Esraa Mesbah, Alshymaa Karam-Allah
Format: Artigo
Sprache:Árabe
Veröffentlicht: Mansoura University, Faculty of Agriculture 2022-01-01
Schriftenreihe:Journal of Food and Dairy Sciences
Schlagworte:
Spirulina platensis
milk protein concentrate
yoghurt
physicochemical
antioxidant capacity
Online-Zugang:https://jfds.journals.ekb.eg/article_222562_1587da4516ba87862bb0a433ffc2c46f.pdf
Tags: Tag hinzufügen
Keine Tags, Fügen Sie das erste Tag hinzu!

Ähnliche Einträge