Physicochemical, Microbiological and Microstructural Characteristics of Sucrose-Free Probiotic-Frozen Yogurt during Storage

Frozen yogurt is known as ice cream with some properties of yogurt. Frozen yogurts are a rich source of sucrose levels between 15% and 28% of total ingredients. Consumers suffering from lactose intolerance and metabolic syndrome are looking for sugar-free products. The current study investigates the...

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Detalles Bibliográficos
Autores principales: Atallah, Atallah A., Ismail, Elsayed A., Yehia, Hany M., Elkhadragy, Manal F., Aloufi, Abeer S., Gemiel, Dalia G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9029280/
https://www.ncbi.nlm.nih.gov/pubmed/35454686
http://dx.doi.org/10.3390/foods11081099

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9029280/
https://www.ncbi.nlm.nih.gov/pubmed/35454686
http://dx.doi.org/10.3390/foods11081099

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