Evaluation and improvement of antioxidant activity and physicochemical properties of yogurt enriched with Persian gum (Amygdalus scoparia Spach) and fennel (Foeniculum Vulgare) extrac

Abstract

Food enrichment is one of the key processes that can improve the nutrient quality and quantity of food products. Enriched dairy products with essential ingredients can promote public health and significantly reduce or prevent diseases caused by nutritional deficiencies.