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.· The Journal of the Science o...· 0 citations
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