The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek‐style yoghurt
Murua‐Pagola, Beneranda, Abadía‐García, Lucía, Vázquez‐Aguilar, Maria Isabel, Amaya‐Llano, Silvia L, Morales‐Sánchez, Eduardo
Published in International journal of dairy technology (01.05.2024)
Published in International journal of dairy technology (01.05.2024)
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Addition of glycomacropeptide as fat replacer in sugar‐reduced Greek‐style yoghurt
Godoy‐García, Liliana, Abadía‐García, Lucía, Cruz‐Aldaco, Karina, Castaño‐Tostado, Eduardo, Murúa‐Pagola, Beneranda, Amaya‐Llano, Silvia L
Published in International journal of dairy technology (01.11.2020)
Published in International journal of dairy technology (01.11.2020)
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Journal Article
Protective effect of a cross‐linked starch by extrusion on the survival of Bifidobacterium breve ATCC 15700 in yogurt
Murúa‐Pagola, Beneranda, Castro‐Becerra, Ana Laura, Abadía‐García, Lucia, Castaño‐Tostado, Eduardo, Amaya‐Llano, Silvia L.
Published in Journal of food processing and preservation (01.01.2021)
Published in Journal of food processing and preservation (01.01.2021)
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Effect of adding high concentrations of retrograded starch with different amylose content on the physicochemical properties and sensory attributes of Greek-style yogurt
Cota-López, Rubén, Velazquez, Gonzalo, Méndez-Montealvo, Guadalupe, Pérez-Ramírez, Iza F., Murúa-Pagola, Beneranda, Espinoza-Mellado, Rosario, Hernández-Gama, Regina
Published in International journal of biological macromolecules (30.06.2023)
Published in International journal of biological macromolecules (30.06.2023)
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