Microbial composition of sweetness-enhanced yoghurt during fermentation and storage
Abstract The reformulation of dairy products to contain less added sugar can contribute to reducing sugar consumption, thereby reducing the risk of non-communicable diseases. The objective of this study was to investigate the microbial ecology of reformulated yoghurt, which was produced using bi-enz...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
SpringerOpen
2020-07-01
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| coleção: | AMB Express |
| Assuntos: | |
| Acesso em linha: | http://link.springer.com/article/10.1186/s13568-020-01069-5 |
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