Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts
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DOI: 10.3390/foods11040619
Abstract: The objective of this study was to develop an alternative novel process technology for enhancing the rheological and functional properties of Greek-style yogurt (GSY). The GSY was formulated and prepared in the lab using micellar… read more here.
Keywords: nano bubbles; mnb gsy; gsy; greek style ... See more keywords