D-tagatose as a sucrose substitute and its effect on the physico-chemical properties and acceptability of strawberry-flavored yogurt

Foods

Volumn 8, Issue 7, 2019, Pages

  Torrico, Damir D ^a,b   Tam, Jennifer ^a   Fuentes, Sigfredo ^a   Viejo, Claudia Gonzalez ^a   Dunshea, Frank R ^a  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Acceptability; Physico chemical; Sugar reduction; Tagatose; Yogurt

Indexed keywords

EID: 85069207104     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods8070256     Document Type: Article

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