The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt
Weysser Felipe Cândido de Souza, Carlos Roberto Souza do Amaral, Priscilla Diniz Lima da Silva Bernardino
Topics & Concepts
Food scienceSkimmed milkFermentationChemistryMathematicsConsumer Attitudes and Food LabelingProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides