Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage
- A. P. Marafon
- , A. Sumi
- , D. Granato
- , M. R. Alcântara
- , A. Y. Tamime
- , M. Nogueira de Oliveira
- Universidade de São Paulo
Research output: Contribution to journal › Article › peer-review