Physicochemical, Microbiological and Microstructural Characteristics of Sucrose-Free Probiotic-Frozen Yogurt during Storage.

Foods · 2022 · PMC9029280 · PMID 35454686

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an increasing trendno p-value reported

Verma [ 35 ] reported an increasing trend in the organoleptic numbers with high maltodextrin amount with respect to the structure and consistency, melting in mouth, flavor and total acceptability.

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