Development, chemical and sensory characterization of semi skim yogurt added with whey protein concentrate
<p>The aim of this work was to develop, to perform the chemical characterization and verify the acceptability of a semi skim yogurt added with whey protein concentrate (WPC 35 %), and compare it to traditional yogurt, without adding any protein source. For this, two formulations were prepared:...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2015-04-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | http://www.revistadoilct.com.br/rilct/article/view/370 |