Fortification of goat milk yogurt with goat whey protein concentrate – Effect on rheological, textural, sensory and microstructural properties

Hovjecki, Marina; Radovanovic, Mira; Miloradovic, Zorana; Barukcic Jurina, Irena; Mirkovic, Milica; Sredovic Ignjatovic, Ivana; Miocinovic, Jelena

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eNauka > Results > Fortification of goat milk yogurt with goat whey protein concentrate – Effect on rheological, textural, sensory and microstructural properties

Title:	Fortification of goat milk yogurt with goat whey protein concentrate – Effect on rheological, textural, sensory and microstructural properties
Authors:	Hovjecki, Marina ; Radovanovic, Mira ; Miloradovic, Zorana ; Barukcic Jurina, Irena; Mirkovic, Milica ; Sredovic Ignjatovic, Ivana ; Miocinovic, Jelena
Issue Date:	2023
Publication:	Food Bioscience
ISSN:	2212-4292 Food Bioscience Search Idenfier
Type:	Article
Collation:	vol. 56 str. 103393-103393
DOI:	10.1016/j.fbio.2023.103393
WoS-ID:	001130001400001
Scopus-ID:	2-s2.0-85178385813
URI:	https://enauka.gov.rs/handle/123456789/862700
Metadata source:	(Preuzeto iz CrossRef-a) Sredović Ignjatović, Ivana
M-category:	21M21

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