Whole yogurt sweetened with glucose-galactose syrup obtained by nanofiltration: Effect on galactooligosaccharides concentration, physicochemical and sensory properties-Reference-Cited by-同舟云学术

Whole yogurt sweetened with glucose-galactose syrup obtained by nanofiltration: Effect on galactooligosaccharides concentration, physicochemical and sensory properties

Published:2023-06 Issue:1 Volume:3 Page:100272
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Mosquera-Martínez Ana J.^ORCID,Sepúlveda-Valencia José U.^ORCID,Ciro-Velásquez Héctor J.^ORCID,Vargas-Díaz Sandra,Pérez-Escobar Laura^ORCID

Funder

Minciencias

Universidad Nacional de Colombia

Universidade da Coruña

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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3. Evidencia científica sobre el papel del yogur y otras leches fermentadas en la alimentación saludable de la población española;Aznar;Nutrición Hospitalaria,2013

4. Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener;Ban;Journal of Dairy Science,2020

5. The taste of KCl – what a difference a sugar makes;Ben Abu;Food Chemistry,2018

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