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    Effect of acid whey protein concentrate on the rheological properties, antioxidant capacities, and biological activities of bioaccessible fractions in fermented camel milk by Mutamed Ayyash, Abdelmoneim H. Ali, Anas Al-Nabulsi, Tareq Osaili, Gafar Bamigbade, Athira Subash, Basim Abu-Jdayil, Afaf Kamal-Eldin

    Published 2025-02-01
    “…These characteristics were evaluated before and after in vitro digestion of yogurt samples after 1 and 15 d of storage at 4°C. The results show that using WPC, particularly at 6% (WPCA6), significantly affected the characteristics of yogurt. …”
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