Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt

Journal of Dairy Science

Volumn 99, Issue 11, 2016, Pages 8511-8523

  Ozturkoglu Budak, S ^a   Akal, C ^a   Yetisemiyen, A ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

fortification; functional; nut; yogurt

Indexed keywords

ALPHA TOCOPHEROL; OMEGA 6 FATTY ACID; YOGHURT;

ANIMAL; METABOLISM; NUT; STREPTOCOCCUS THERMOPHILUS;

ALPHA-TOCOPHEROL; ANIMALS; FATTY ACIDS, OMEGA-6; NUTS; STREPTOCOCCUS THERMOPHILUS; YOGURT;

EID: 84994850948     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-11217     Document Type: Article

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