Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior.

Curr Res Food Sci · 2022 · PMC9596745 · PMID 36312882

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a significant trendno p-value reported

Remarkably, YC had a significant trend in terms of functional group transmittance compared to that in YP and YPF.

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