Casein Hydrolysate and Casein–Iron Chelate as Natural Bioactive Compounds for Yoghurt Fortification
The aim of the study was to apply the bioactive components casein hydrolysate and casein–iron chelate to yoghurt and to analyze their influence on product parameters. Casein was hydrolyzed with the non-commercial protease obtained from <i>Yarrowia lipolytica</i> yeast and subjected to ch...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-12-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/12/24/12903 |