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    Evaluating the properties of the hydrolyzed clover sprout protein obtained by enzymatic hydrolysis and its effect in free and micro-encapsulated form on the properties of probiotic yogurt

    The purpose of this study was to investigate the effect of clover sprout protein hydrolyzed (CPH) in free and micro-encapsulated form on the quality characteristics of probiotic yogurt. For this purpose, first...

    Samin Rashidi, Peiman Ariaii, Mahro Esmaeili… in Journal of Food Measurement and Characteri… (2024)