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Incorporation of omega‐3 fatty acid‐rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storage
The demand for consuming low‐fat or nonfat dairy products, especially fat‐free yoghurt, has increased considerably because of the effects of high‐fat diet on human health during the two past decades. Generally, consumers prefer low‐fat products to the same high‐fat products. For this reason, manufac...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802547/ https://www.ncbi.nlm.nih.gov/pubmed/33473296 http://dx.doi.org/10.1002/fsn3.1998 |