The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt

Publication date: Available online 23 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Weysser Felipe Cândido de Souza, Carlos Roberto Souza do Amaral, Priscilla Diniz Lima da Silva Bernardino
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research