Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time

SIMPLE SUMMARY: Addition of whey proteins to yoghurt may be a good solution that could be routinely applied in the dairy industry to offer consumers a new functional product, with health-promoting properties. Conducting a comprehensive analysis of yoghurts made using two different starter cultures,...

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Detalles Bibliográficos
Autores principales: Brodziak, Aneta, Król, Jolanta, Barłowska, Joanna, Teter, Anna, Florek, Mariusz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7460345/
https://www.ncbi.nlm.nih.gov/pubmed/32759770
http://dx.doi.org/10.3390/ani10081350

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7460345/
https://www.ncbi.nlm.nih.gov/pubmed/32759770
http://dx.doi.org/10.3390/ani10081350

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