Physicochemical and functional properties of yogurt enriched with ultrafiltered juice of Red Prickly Pear (Opuntia ficus-indica) as a functional ingredient
Yogurt has long been recognized as a health-promoting food for its bioavailability of protein, energy, probiotics and calcium, increasing digestibility, as well as preventing potential diseases beyond basic nutritional function. Recently, yogurt has become one of those foods whose functional proper...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Autónoma de Chihuahua
2024-11-01
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| Series: | Tecnociencia Chihuahua |
| Subjects: | |
| Online Access: | https://revistascientificas.uach.mx/index.php/tecnociencia/article/view/1614 |
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