机译:Effect of fortification of glycomacropeptides (GMP) on rheological and sensory attributes of probiotic-yoghurt
KVAFSU;
Natl Dairy Res Inst;
Apparent viscosity; Glycomacropeptides (GMP); Probiotic-yoghurt; Rheology; Textural properties; KAPPA-CASEIN GLYCOMACROPEPTIDE; WHEY-PROTEIN; STRUCTURAL-PROPERTIES; PHYSICAL-PROPERTIES; MILK; CASEINOMACROPEPTIDE; PRODUCTS; GROWTH; ANTIBACTERIAL; SUBSTANCES;