Feasibility study of protein yogurt production on the basis of hydrolyzed proteins of pine nut (Pinus gerardiana) and evaluation of its physicochemical, nutritional and sensory properties

2025/04/09 by bayat, zahra, nazari, seyyed moein, حسینی, سید ابراهیم
#enrichment #hydrolyzed protein #pine nut #yogurt

paper · doi:10.71810/jfst.2025.1183818

Abstract

Journal of Innovation in Food Science and Technology,17(1),

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