Effect of incorporation of iron-whey protein concentrate (Fe-WPC) conjugate on physicochemical characteristics of <i>dahi (curd)</i>.

Gandhi, Kamal; Gautam, Priyae Brath; Sharma, Rajan; Mann, Bimlesh; Kumar, Kuldeep

Effect of incorporation of iron-whey protein concentrate (Fe-WPC) conjugate on physicochemical characteristics of dahi (curd).

Gandhi, Kamal; Gautam, Priyae Brath; Sharma, Rajan; Mann, Bimlesh; Kumar, Kuldeep.

Afiliación

Gandhi K; Dairy Chemistry Division, NDRI, Karnal, India.
Gautam PB; Dairy Chemistry Division, NDRI, Karnal, India.
Sharma R; Dairy Chemistry Division, NDRI, Karnal, India.
Mann B; Dairy Chemistry Division, NDRI, Karnal, India.
Kumar K; Dairy Chemistry Division, NDRI, Karnal, India.

J Food Sci Technol ; 59(2): 478-487, 2022 Feb.

Article en En | MEDLINE | ID: mdl-35153305

Palabras clave

Bioaccessibility; Dahi; Fortification; Iron; Spray drying; Whey protein concentrate

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2022 Tipo del documento: Article País de afiliación: India

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