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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,...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |