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Facundo Cuffia

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Aug 2026

Impact of soluble carbohydrates addition on the quality of high-protein probiotic yogurts with reduced lactose and fat content.

BACKGROUND The effects of galactooligosaccharides (G), inulin (I) and isomaltulose (P) (20 g kg-1) on the coagulation, fermentation, structural, rheological, physicochemical, microbiological, and sensory properties of high-protein probiotic yogurts with reduced lactose and fat content were evaluated. Control yogurt (C)...

Constanza Macagno Ludueña, M. V. Beret, M. A. Vélez et al. · 0 citations

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