2021•International Dairy JournalRequires access

Effect of sugar reduction and addition of corn fibre and polydextrose on pore size and syneresis of yoghurt

Elisângela Ramieres Gomes, Lauren Carvalho Montalvão Carneiro, Rodrigo Stephani, Antônio Fernandes de Carvalho, Isis Rodrigues Toledo Renhe, Alan Frederick Wolfschoon-Pombo, Ítalo Tuler Perrone

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Key concepts: Syneresis, Polydextrose, Food science, Chemistry, Sugar, Sucrose, Fermentation, Prebiotic