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October 20, 2016Revista Mexicana de Ingeniería Química

Microstructure and rheology of yogurt added with protein-L plantarum-polysaccharide coacervate and stevia in substitution of milk-fet and sucrose

Landy Hernández‐Rodríguez C. Lobato‐Calleros C. Ramírez-Santiago M.E. Rodríguez-Huezo Mónica Meraz

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Abstract

n this work, stirred yogurt variations in which milk-fat was replaced by a complex coacervate (CC) made up by wheyprotein isolate/Lactobacillus plantarum(Lp)...

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Hernández‐Rodríguez et al. (2016) studied this question.

synapsesocial.com/papers/6a9c9c8c8d770785e957a1e7 https://doi.org/10.24275/rmiq/alim737

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