Effect of meat addition on microbiological, physicochemical and sensory properties of dairy yoghurt
Addition to dairy yoghurt of minced cooked beef was carried out as a way to provide additional health benefits to probiotic yoghurt. The study aimed to fortify yoghurt with high nutritional quality protein from meat. This novel health food will suit the majority of the population, particularly geria...
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| Other Authors: | , |
| Format: | Others |
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Auckland University of Technology,
2015-03-20T03:54:23Z.
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| Online Access: | Get fulltext |