Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties
The demand for low- and non-fat products has recently increased due to the health problems, such as obesity, diabetes, and cardiovascular diseases, that have resulted from high-fat products. However, the reduction in fat can affect the quality of products adversely. The objective of this work was to...
Main Authors: | Mahmood A. Hashim, Liudmila A. Nadtochii, Mariam B. Muradova, Alena V. Proskura, Khalid A. Alsaleem, Ahmed R. A. Hammam |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-07-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/8/1762 |
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