Browsing EQA - Escola de Química e Alimentos by Subject "Yogurt physical properties"
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Simultaneous enzymatic hydrolysis and lactic fermentation to obtain a yogurt with low lactose content
(2012)In a single-stage process with the simultaneous addition of β -galactosidase and lactic culture, the lactose conversion, the processing time, viscosity and syneresis were evaluated. Fermentation was promoted by lactic ...