Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage

LWT

Volumn 84, Issue , 2017, Pages 323-330

  Barkallah, Mohamed ^a   Dammak, Mouna ^a   Louati, Ibtihel ^a   Hentati, Faiez ^a   Hadrich, Bilel ^a   Mechichi, Tahar ^a   Ayadi, Mohamed Ali ^a   Fendri, Imen ^b   Attia, Hamadi ^a   Abdelkafi, Slim ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b University of Sfax   (Tunisia)

Author keywords

Antioxidant properties; Color stability; Microalgae; Texture profile; Yogurt fortification

Indexed keywords

ANTIOXIDANTS; FERMENTATION; FERMENTED MILK; PHYSICOCHEMICAL PROPERTIES; PLANTS (BOTANY); TEXTURES;

ANTIOXIDANT PROPERTIES; COLOR STABILITY; MICRO-ALGAE; TEXTURE PROFILE; YOGURT FORTIFICATION;

DAIRIES;

EID: 85020315663     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.05.071     Document Type: Article

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