The effects of fortifying milk with Cu, Fe and Zn minerals on the production and texture of yoghurt
Copy For Citation
Ocak E., Köse Ş.
Journal of Food, Agriculture and Environment, vol.8, no.2, pp.122-125, 2010 (SCI-Expanded)
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Publication Type:
Article / Article
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Volume:
8
Issue:
2
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Publication Date:
2010
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Journal Name:
Journal of Food, Agriculture and Environment
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Journal Indexes:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Page Numbers:
pp.122-125
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Keywords:
Yoghurt, Cu, Fe, Zn, strained yoghurt, texture, MANCHEGO-TYPE CHEESE, IRON, ZINC, BINDING, CASEIN, COPPER, BIOAVAILABILITY, CULTURES
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Van Yüzüncü Yıl University Affiliated:
Yes