Influence of skimmed milk concentrate replacement by dry dairy products in a low-fat set-type yoghurt model system. Use of caseinates, co-precipitate and blended dairy powders

Article

Abstract: Yoghurt fortification with caseinates, co-precipitate and blended dairy powders in a low-fat yoghurt

Palabras claves:

Blended dairy powders, Caseinates, Co-precipitate, rheology, Yoghurt

Autores:

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

Fuentes:

scopus