Physicochemical properties of yoghurt supplemented with polymerized whey protein and inulin

被引：0
|
作者：
Zhou, Zengjia [1 ]
Zhang, Luyue [1 ]
Liu, Tongji [1 ]
Hu, Gege [1 ]
Hu, Hangyu [1 ]
Aziz, Tariq [1 ]
Zhang, Min [3 ]
Wu, Jingwei [1 ]
Naseeb, Jasra [1 ]
Yang, Zhennai [1 ]
Yang, Zhang [2 ]
Albekairi, Thamer H. [4 ]
机构：
[1] Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing,100048, China
[2] Department of Neurology, Affiliated Hospital of Guizhou Medical University, Guiyang,55005, China
[3] Key Laboratory of Agro-Products Primary Processing, Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing,100125, China
[4] Department of Pharmacology and Toxicology College of Pharmacy King Saud University Riyadh Saudi Arabia, Saudi Arabia
来源：
LWT | 2024年 / 210卷
基金：
中国国家自然科学基金;
关键词：
D O I：
10.1016/j.lwt.2024.116888
中图分类号：
学科分类号：
摘要：
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