Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer

The use of skim milk is a strategy to increase goat milk yogurt acceptability. However, it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus, this study aimed to investigate the effects of fat replacers on the rheological, physical, and sensory...

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Detalles Bibliográficos
Autores principales: Costa, Marion P., Rosario, Anisio Iuri L. S., Silva, Vitor L. M., Vieira, Carla P., Conte-Junior, Carlos A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907797/
https://www.ncbi.nlm.nih.gov/pubmed/35310563
http://dx.doi.org/10.5851/kosfa.2021.e64

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907797/
https://www.ncbi.nlm.nih.gov/pubmed/35310563
http://dx.doi.org/10.5851/kosfa.2021.e64

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