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May 13, 2021Journal of Food Processing and Preservation

Physicochemical, viability, microstructure, and sensory properties of whole and skimmed buffalo set‐yogurts containing different levels of polydextrose during refrigerated storage

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Authors

SHShaimaa Mohamed HamdyFayoum UniversityHAHani S. AbdelmontalebFayoum UniversityAMAhmed MabroukDamanhour University

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Hamdy et al. (2021) studied this question.

synapsesocial.com/papers/6a891f9ae49c960f581ffd1chttps://doi.org/10.1111/jfpp.15643
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