Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes

The application of β-galactosidase in the fermentation of milk enables the acquirement of lower levels of lactose that are tolerated by lactose maldigesters and can reduce the nutritional consequences of avoiding dairy products. The present study evaluated the viability of the fortification of lacto...

Descripción completa

Detalles Bibliográficos
Autores principales: da Silva, Agatha Transfeld, de Lima, Jair José, Reis, Priscila, Passos, Maurício, Baumgartner, Catiucia Giraldi, Sereno, Aiane Benevide, Krüger, Cláudia Carneiro Hecke, Cândido, Lys Mary Bileski
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9737567/
https://www.ncbi.nlm.nih.gov/pubmed/36496669
http://dx.doi.org/10.3390/foods11233861

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9737567/
https://www.ncbi.nlm.nih.gov/pubmed/36496669
http://dx.doi.org/10.3390/foods11233861

Ejemplares similares