Effect of whey and soy proteins fortification on the textural and rheological properties of value-added yogurts
The objective of this study was to develop whey and soy proteins fortified value-added yogurts based on their textural and rheological properties to meet a high demand to increase protein content of conventional yogurts for many health benefits. Seven yogurts (control, 1, 3 and 5% of whey/soy protei...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222200155X |