Physicochemical, Microbiological and Microstructural Characteristics of Sucrose-Free Probiotic-Frozen Yogurt during Storage
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DOI: 10.3390/foods11081099
Abstract: Frozen yogurt is known as ice cream with some properties of yogurt. Frozen yogurts are a rich source of sucrose levels between 15% and 28% of total ingredients. Consumers suffering from lactose intolerance and metabolic… read more here.
Keywords: yogurt; physicochemical microbiological; probiotic frozen; frozen yogurt ... See more keywords