Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time
The stability of fortified yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, organoleptic properties, and structure of natural yoghurts made with the addition of lactoferrin during ref...
| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado: |
MDPI AG
2023-05-01
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| Series: | Animals |
| Subjects: | |
| Acceso en liña: | https://www.mdpi.com/2076-2615/13/10/1610 |