Whey protein approach could cut calories in yogurts and ice-cream

Novel-textured, high-protein desserts may soon become available thanks to a method that uses why protein and polysaccharides to reduce the calorie content of high-fat foods such as icecream. Published in the Journal of Dairy Science the study provides an approach to create stable, aerated gels by adjusting the polysaccharide (PS) type and...



Kindly login to read full article!!!

Subscribe