Impact of protein-providing milk ingredients on volatile compounds, microstructure, microbiology and physicochemical characteristics of yogurts
Claudia Inés Vénica, Irma Verónica Wolf, María Julia Spotti, María Luján Capra, Diego Javier Mercanti, María Cristina Perotti
Topics & Concepts
StarterFood scienceWhey protein isolateTitratable acidChemistryFermentationSkimmed milkWhey proteinLactobacillusPopulationStreptococcus thermophilusDemographySociologyProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems