The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh)

Concentrated/Greek yogurt or Labneh is a semisolid food produced from yogurt by eliminating part of its water and water-soluble compounds. Today's world is geared toward the production of lower fat foods without compromising the texture and flavor of these products. The objective of this study...

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Detalles Bibliográficos
Autores principales: Atamian, Samson, Olabi, Ammar, Kebbe Baghdadi, Omar, Toufeili, Imad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Wiley Periodicals, Inc. 2014
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3959963/
https://www.ncbi.nlm.nih.gov/pubmed/24804075
http://dx.doi.org/10.1002/fsn3.89

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3959963/
https://www.ncbi.nlm.nih.gov/pubmed/24804075
http://dx.doi.org/10.1002/fsn3.89

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