Work

Physico-chemical, textural, microbiological and sensory properties of low-fat set yogurt containing whey protein concentrate and lutein pigment

Year: 2019

Type: article

Source: Food Science and Technology International

Authors: Fatemeh Panahi, Javad Hesari, Sodei Azadmard Damirchii, Seyed Abbas Rafat, Mahnaz Manafi Dizaj Yekan

Institutions: University of Tabriz, Islamic Azad University, Tehran, Islamic Azad University, Khoy Branch

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2970799165

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