The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts

Hemp press cake flour (HPCF) is a by-product of hemp oil production rich in proteins, carbohydrates, minerals, vitamins, oleochemicals, and phytochemicals. The purpose of this study was to investigate how the addition of HPCF to bovine and ovine plain yoghurts at concentrations of 0%, 2%, 4%, 6%, 8%...

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Detalles Bibliográficos
Autores principales: Nakov, Gjore, Trajkovska, Biljana, Atanasova-Pancevska, Natalija, Daniloski, Davor, Ivanova, Nastia, Lučan Čolić, Mirela, Jukić, Marko, Lukinac, Jasmina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001388/
https://www.ncbi.nlm.nih.gov/pubmed/36900475
http://dx.doi.org/10.3390/foods12050958

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001388/
https://www.ncbi.nlm.nih.gov/pubmed/36900475
http://dx.doi.org/10.3390/foods12050958

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