The effects of fortifying milk with Cu, Fe and Zn minerals on the production and texture of yoghurt

Ocak E., Köse Ş.

Journal of Food, Agriculture and Environment, vol.8, no.2, pp.122-125, 2010 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 8 Issue: 2
  • Publication Date: 2010
  • Journal Name: Journal of Food, Agriculture and Environment
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.122-125
  • Keywords: Yoghurt, Cu, Fe, Zn, strained yoghurt, texture, MANCHEGO-TYPE CHEESE, IRON, ZINC, BINDING, CASEIN, COPPER, BIOAVAILABILITY, CULTURES
  • Van Yüzüncü Yıl University Affiliated: Yes