The impact of extruded microparticulated whey proteins in reduced-fat, plain-type stirred yogurt: Characterization of physicochemical and sensory properties
M Kamal Hossain, Jonas Keidel, Oliver Hensel, Mamadou Diakité
Topics & Concepts
SyneresisFood scienceChemistryWhey proteinSensory analysisParticle sizeMilk fatSensory systemBiologyNeuroscienceLinseed oilPhysical chemistryProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes