Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins
Yogurt-based snacks originally with a calcium content between 0.10 and 0.17 mmol/g dry matter were enriched with a whey mineral concentrate and whey protein isolate or hydrolysate. Whey mineral concentrate was added to increase the total amount of calcium by 0.030 mmol/g dry matter. Calcium bioacces...
Main Authors: | Jing Wang, Kataneh Aalaei, Leif H. Skibsted, Lilia M. Ahrné |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-12-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/12/1873 |
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