Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits.

Bankole, Abigael Odunayo; Irondi, Emmanuel Anyachukwu; Awoyale, Wasiu; Ajani, Emmanuel Oladipo

Bankole, Abigael Odunayo; Irondi, Emmanuel Anyachukwu; Awoyale, Wasiu; Ajani, Emmanuel Oladipo.

Afiliação

Bankole AO; Department of Biochemistry, Kwara State University, Ilorin, Nigeria.
Irondi EA; Department of Biochemistry, Kwara State University, Ilorin, Nigeria.
Awoyale W; Department of Food Science and Technology, Kwara State University, Ilorin, Nigeria.
Ajani EO; Department of Biochemistry, Kwara State University, Ilorin, Nigeria.

Front Nutr ; 10: 1257439, 2023.

Article em En | MEDLINE | ID: mdl-38024362

Palavras-chave

nutraceutical benefits; nutritional benefits; yoghurt additives; yogurt processing; yogurt types

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article