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Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review
Due to the high utilization rate of dairy products, enrichment of these products will successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and vegetables in different forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley and Sons Inc.
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358338/ https://www.ncbi.nlm.nih.gov/pubmed/34401112 http://dx.doi.org/10.1002/fsn3.2430 |