Effect of strained yogurt on the physico-chemical, texture, and sensory properties of low-fat frozen desserts
In this study, strained yogurt was used as a functional ingredient in a low-fat frozen dessert formulation. Frozen dessert formulations with set yogurt (10-20%) and strained yogurt (10-20%) were optimized using a completely randomized design. Dependent variables included melting rate, overrun, pH, t...
Furkejuvvon:
| Váldodahkkit: | , |
|---|---|
| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Elsevier
2023-10-01
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| Ráidu: | Food Chemistry Advances |
| Fáttát: | |
| Liŋkkat: | http://www.sciencedirect.com/science/article/pii/S2772753X22001496 |
| Fáddágilkorat: |
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