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. 2021 Apr 7;8:654624. doi: 10.3389/fnut.2021.654624

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Copyright © 2021 Darwish, Soliman, Elhendy and El-Kholy.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Sensory evaluation of stirred functional yogurt. (A) Fresh products. (B) After 21 days of cold storage. C, Control plain SFY; T₁, SFY fortified with free Fe + ascorbic acid; T₂, SFY fortified with free Fe + FA + ascorbic acid; T₃, SFY fortified with Fe@-BSA-NPs + ascorbic acid; T₄, SFY fortified with Fe +FA @-BSA-NPs + ascorbic acid. BSA-NPs, Bovine Serum Albumin nanoparticles; FA, Folic Acid.