Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes
Farida Benmeziane, Rakesh Kumar Raigar, Nour El-Houda Ayat, Doha Aoufi, Lynda Djermoune-Arkoub, Abdelouahad Chala
Topics & Concepts
SyneresisFood scienceTitratable acidChemistryFortificationLactic acidSensory analysisBacteriaBiologyGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality