Microbiological and physical evaluation of nonfat set-type hybrid yogurts formulated with soy and rice proteins

This study aimed to investigate the impact of incorporating soy protein isolate (SPI) and rice protein isolate (RPI) on the microbiological, physicochemical, and structural properties of high-protein, nonfat, set-type hybrid yogurts. Yogurts were formulated to contain 6 % total protein, consisting o...

Full description

Bibliographic Details

Main Author:	MÉNDEZ GALARAGA, MARÍA PAULA (author)
Other Authors:	CURUTCHET, ANA (author), BUDELLI, ELIANA (author), OLIVEIRA RIZZO, CAROLINA (author), DI PAOLO, ANDRÉS (author), RODRÍGUEZ ARZUAGA, MARIANA (author)
Format:	article
Language:	English
Published:	2025
Subjects:	ANÁLISIS SENSORIAL ELABORACIÓN DE ALIMENTOS PRODUCTOS LÁCTEOS PROTEÍNAS YOGUR
Online Access:	https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32963
Tags:	Add Tag No Tags, Be the first to tag this record!