Production of skimmed yogurt enriched by rice resistant starch: physicochemical properties, microscopic structure and model prediction during storage.

Food Chem X · 2025 · PMC12613054 · PMID 41245114

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an increasing trendno p-value reported

1 e, the titratable acidity of all yogurt samples exhibited an increasing trend throughout the fermentation.

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a decreasing trendno p-value reported

Both the control and LGY exhibited a decreasing trend in pH over the 28-day storage period.

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