Development and Characterization of Cultured Buttermilk Fortified with <i>Spirulina plantensis</i> and Its Physico-Chemical and Functional Characteristics
In recent years, there has been an unprecedented increase in the demand for fermented dairy products due to medical recommendations and lifestyle preferences. Cultured buttermilk, as an ancient fermented dairy beverage, is an appropriate product choice in this context. This study presents a novel cu...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-03-01
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| Series: | Dairy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2624-862X/4/2/19 |