Processing and sensory characteristics of a fermented low-fat skim milk drink containing bioactive antihypertensive peptides, a functional milk product

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Ahtesh, Fatah, Stojanovska, Lily and Apostolopoulos, Vasso ORCID: 0000-0001-6788-2771 (2018) Processing and sensory characteristics of a fermented low-fat skim milk drink containing bioactive antihypertensive peptides, a functional milk product. International Journal of Dairy Technology, 71 (S1). 230 - 239. ISSN 1364-727X

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/36396
DOI https://doi.org/10.1111/1471-0307.12479
Official URL https://onlinelibrary.wiley.com/doi/abs/10.1111/14...
Subjects Current > FOR Classification > 0908 Food Sciences
Historical > Faculty/School/Research Centre/Department > Centre for Chronic Disease Prevention and Management
Current > Division/Research > College of Health and Biomedicine
Keywords fermented milk product; bioreactor; bioactive peptide; consumer acceptance
Citations in Scopus 8 - View on Scopus
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