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

出版年份 2017 全文链接

标题

作者

关键词

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

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 84, Issue -, Pages 323-330

出版商

Elsevier BV

发表日期

2017-05-31

DOI

10.1016/j.lwt.2017.05.071

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