Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties

The demand for low- and non-fat products has recently increased due to the health problems, such as obesity, diabetes, and cardiovascular diseases, that have resulted from high-fat products. However, the reduction in fat can affect the quality of products adversely. The objective of this work was to...

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Detalles Bibliográficos
Autores principales: Hashim, Mahmood A., Nadtochii, Liudmila A., Muradova, Mariam B., Proskura, Alena V., Alsaleem, Khalid A., Hammam, Ahmed R. A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392356/
https://www.ncbi.nlm.nih.gov/pubmed/34441539
http://dx.doi.org/10.3390/foods10081762

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392356/
https://www.ncbi.nlm.nih.gov/pubmed/34441539
http://dx.doi.org/10.3390/foods10081762

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