Effect of adding high concentrations of retrograded starch with different amylose content on the physicochemical properties and sensory attributes of Greek-style yogurt

Rubén Cota-López, Gonzalo Velazquez, Guadalupe Méndez-Montealvo, Iza F. Pérez-Ramírez, Beneranda Murúa-Pagola, Rosario Espinoza-Mellado, Regina Hernández-Gama

Research output: Contribution to journal › Article › peer-review

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Medicine & Life Sciences

Chemistry