Evaluating the properties of the hydrolyzed clover sprout protein obtained by enzymatic hydrolysis and its effect in free and micro-encapsulated form on the properties of probiotic yogurt
Samin Rashidi, Peiman Ariaii, Mahro Esmaeili, Roya Bagheri
Topics & Concepts
HydrolysisEnzymatic hydrolysisProbioticFood scienceEnzymeChemistryHydrolyzed proteinBiochemistryBiologyBacteriaGeneticsProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsProbiotics and Fermented Foods