[Other] Enhancing the technological quality and α-tocopherol bioaccessibility of non-fat goat yogurt fortified with wheat germ oil microparticles stabilized by octenyl succinic anhydride-modified starch and wheat gluten protein hydrolysate

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Enhancing the technological quality and α-tocopherol bioaccessibility of non-fat goat yogurt fortified with wheat germ oil microparticles stabilized by octenyl succinic anhydride-modified starch and wheat gluten protein hydrolysate
Enhancing the technological quality and α-tocopherol bioaccessibility of non-fat goat yogurt fortified with wheat germ oil microparticles stabilized by octenyl succinic anhydride-modified starch and wheat gluten protein hydrolysate | Food Science and Biotechnology | Springer Nature Link



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