Fortification of goat milk yogurt with goat whey protein concentrate – Effect on rheological, textural, sensory and microstructural properties
Marina Hovjecki, Mira Radovanović, Zorana Miloradović, Irena Barukčić, Milica Mirković, Ivana Sredović Ignjatović, Jelena Miočinović
Topics & Concepts
SyneresisFood scienceStarterChemistryWhey proteinFlavorDPPHRheologySensory analysisMaterials scienceAntioxidantBiochemistryComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsProbiotics and Fermented Foods