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Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance
RESEARCH BACKGROUND: The production of foods fortified with bioactive ingredients has been recognized by food companies as a way to position their products in health food markets. The fortification of cheese represents a major challenge, due to the chemical and structural complexity of the cheese ma...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
University of Zagreb Faculty of Food Technology and Biotechnology
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10339734/ https://www.ncbi.nlm.nih.gov/pubmed/37457912 http://dx.doi.org/10.17113/ftb.61.02.23.7851 |