Rheological, texture, structural, and functional properties of Greek-style yogurt fortified with cheese whey-spent coffee ground powder
J. Osorio-Arias, Angela Pérez-Martínez, Oscar Vega‐Castro, Sergio I. Martínez‐Monteagudo
Topics & Concepts
FortificationFood scienceRheologyChemistryIngredientCoffee groundsSkimmed milkWhey proteinMaterials scienceComposite materialProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsFood Chemistry and Fat Analysis