STUDY OF THE PHYSOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF YOGHURT FORTIFIED WITH MICROENCAPSULATION IRON
This study was aimed to determine the effect of milk fortification with encapsulated and non-encapsulated iron on the physiochemical, rheological and sensory properties of the functional yoghurt. Different concentrations of capsulated ferrous sulphate 5, 7.5, 15 mg / 100ml milk were used and repres...
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| Format: | Article |
| Language: | English |
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Baghdad University
2019-10-01
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| Series: | The Iraqi Journal of Agricultural science |
| Online Access: | http://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/799 |