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Microbial composition of sweetness-enhanced yoghurt during fermentation and storage
The reformulation of dairy products to contain less added sugar can contribute to reducing sugar consumption, thereby reducing the risk of non-communicable diseases. The objective of this study was to investigate the microbial ecology of reformulated yoghurt, which was produced using bi-enzymatic mo...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Berlin Heidelberg
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7381539/ https://www.ncbi.nlm.nih.gov/pubmed/32710182 http://dx.doi.org/10.1186/s13568-020-01069-5 |