Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system. I: Use of whey protein concentrates, milk protein concentrates and skimmed milk powder

Article

Abstract: Ten commercial samples of dry dairy products used for protein fortification in a low fat yoghurt mod

Palabras claves:

Milk protein concentrates, rheology, Skimmed milk powder, Whey protein concentrates, Yoghurt

Autores:

Guzmán-González M., Lourdes Amigo, Morais F., Ramos M.

Fuentes:

scopus