Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts: Study of Their Physicochemical, Textural and Microstructural Properties
Conclusion: Replacement of milk fat by core-shell microparticles would be feasible giving a final product without major differences, at least instrumentally measurable, to commercial yogurt.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
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