Investigation of the quality properties and functionality improvement of set-type yogurt fortified with different ratios of borage (Echium amoenum) and nettle (Urtica dioica) extracts.
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| Title: | Investigation of the quality properties and functionality improvement of set-type yogurt fortified with different ratios of borage (Echium amoenum) and nettle (Urtica dioica) extracts. |
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| Authors: | Mohammadi S; Department of Food Science and Technology, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran; Nutrition and Food Sciences Research Center, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran., Soltani M; Department of Food Science and Technology, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran; Nutrition and Food Sciences Research Center, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran. Electronic address: soltanimstf@gmail.com., Saremnezhad S; Department of Food Science and Technology, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran; Nutrition and Food Sciences Research Center, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran. Electronic address: saremnezhad@gmail.com. |
| Source: | Journal of dairy science [J Dairy Sci] 2026 May; Vol. 109 (5), pp. 4957-4972. Date of Electronic Publication: 2026 Mar 10. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: American Dairy Science Association Country of Publication: United States NLM ID: 2985126R Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1525-3198 (Electronic) Linking ISSN: 00220302 NLM ISO Abbreviation: J Dairy Sci Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1525-3198 |
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| DOI: | 10.3168/jds.2025-28059 |
