HIGHLIGHTS
- who: Storage Period and collaborators from the Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran have published the Article: Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period, in the Journal: Journal of Food Processing and Preservation of 29/03/2023
- what: The aim of this study was to fortify WLC with purple carrot powder (PCP) with favourable color and decent organoleptic characteristics that show more color stability during the storage period, moreover, to evaluate its TPC, total anthocyanin content (TAC . . .
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