Physicochemical, Microbiological and Microstructural Characteristics of Sucrose-Free Probiotic-Frozen Yogurt during Storage

Physicochemical, Microbiological and Microstructural Characteristics of Sucrose-Free Probiotic-Frozen Yogurt during Storage

Frozen yogurt is known as ice cream with some properties of yogurt. Frozen yogurts are a rich source of sucrose levels between 15% and 28% of total ingredients. Consumers suffering from lactose intolerance and metabolic syndrome are looking for sugar-free products. The current study investigates the...

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Bibliographic Details
Main Authors:	Atallah A. Atallah, Elsayed A. Ismail, Hany M. Yehia, Manal F. Elkhadragy, Abeer S. Aloufi, Dalia G. Gemiel
Format:	Article
Language:	English
Published:	MDPI AG 2022-04-01
Series:	Foods
Subjects:	probiotic-frozen yogurt sweeteners bulking agents quality characteristics carbohydrate profile microstructure using scanning electron microscopy
Online Access:	https://www.mdpi.com/2304-8158/11/8/1099

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