Effects of Olive Pomace Powder Incorporation on Physicochemical, Textural, and Rheological Properties of Sheep Milk Yogurt
Academic Article
Publication Date:
2025
Short description:
Effects of Olive Pomace Powder Incorporation on Physicochemical, Textural, and Rheological Properties of Sheep Milk Yogurt / Carboni, A., Cabizza, R., Urgeghe, P.P., Fancello, F., Zara, S., Del Caro, A.. - In: FOODS. - ISSN 2304-8158. - 14:17(2025). [10.3390/foods14173118]
Iris type:
1.1 Articolo in rivista
Keywords:
by-product; fortification; functional food; olive pomace; sheep milk yogurt
List of contributors:
Carboni, Angela; Cabizza, Roberto; Urgeghe, Pietro Paolo; Fancello, Francesco; Zara, Severino; Del Caro, Alessandra
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