Augmenting Functional and Sensorial Quality Attributes of Kefir through Fortification with Encapsulated Blackberry Juice.

Travicic, Vanja; Sovljanski, Olja; Tomic, Ana; Perovic, Milica; Milosevic, Maja; Cetkovic, Nenad; Antov, Mirjana

Travicic, Vanja; Sovljanski, Olja; Tomic, Ana; Perovic, Milica; Milosevic, Maja; Cetkovic, Nenad; Antov, Mirjana.

Afiliación

Travicic V; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Sovljanski O; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Tomic A; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Perovic M; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Milosevic M; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Cetkovic N; Medical Faculty, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia.
Antov M; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.

Foods ; 12(22)2023 Nov 17.

Article en En | MEDLINE | ID: mdl-38002220

Palabras clave

blackberry; encapsulation; freeze-drying; kefir fortification; lentil protein isolate; storage stability

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article Pais de publicación: Suiza