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The Addition of Oat Fiber and Natural Alternative Sweeteners in the Manufacture of Plain Yogurt
fiber fermentation yogurt quality lactose hydrolysis
2008/3/28
Calorie-reduced yogurts that were fortified with 1.32% oat fiber were prepared from lactose-hydrolyzed milk, alone and supplemented with 2 and 4% sucrose or with 1.6, 3.6, and 5.5% fructose. Treated s...