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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
ArticleAbstract: Ten commercial samples of dry dairy products used for protein fortification in a low fat yoghurt modPalabras claves:Milk protein concentrates, rheology, Skimmed milk powder, Whey protein concentrates, YoghurtAutores:Guzmán-González M., Lourdes Amigo, Morais F., Ramos M.Fuentes:scopusInfluence 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
ArticleAbstract: Yoghurt fortification with caseinates, co-precipitate and blended dairy powders in a low-fat yoghurtPalabras claves:Blended dairy powders, Caseinates, Co-precipitate, rheology, YoghurtAutores:Guzmán-González M., Lourdes Amigo, Morais F.Fuentes:scopus