Enhancing sheep milk yogurt with prickly pear (<scp><i>Opuntia ficus‐indica</i></scp> L.) flours (peel and pulp): nutritional, techno‐functional, and sensory evaluation
Prickly pear flours could be a viable alternative in the development of dairy products such as yogurt with functional properties. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Manuel Viuda‐Martos (ORCID: https://orcid.org/0000-0001-9801-3819)
- Nuria Muñoz-Tébar (ORCID: https://orcid.org/0000-0003-3587-419X)
- Juana Fernández‐López (ORCID: https://orcid.org/0000-0002-4771-8437)
- José M. Lorenzo (ORCID: https://orcid.org/0000-0002-7725-9294)
- Carmen Botella‐Martínez (ORCID: https://orcid.org/0000-0002-1546-9093)
- Raquel Lucas‐González (ORCID: https://orcid.org/0000-0003-0309-7031)
- José Ángel Pérez‐Álvarez (ORCID: https://orcid.org/0000-0002-1143-5646)
Institutions
- Universitat de Miguel Hernández d'Elx (ES)
- Universidade de Vigo (ES)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-06-16
- DOI
- https://doi.org/10.1002/jsfa.70002
- Citations
- 4
- Primary Topic
- Botanical Research and Applications
- Type
- article
- Field-Weighted Citation Impact
- 4.65
Funders
- European Commission
- European Regional Development Fund
- Agencia Estatal de Investigación