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Impact of the Drying Agents Maltodextrin and Gelatin Used in Whey Powders on the Quality Characteristics of Yogurt.

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Bibliographic Details
Title: Impact of the Drying Agents Maltodextrin and Gelatin Used in Whey Powders on the Quality Characteristics of Yogurt.
Authors: Mouzai, Abdelghani1, Szkolnicka, Katarzyna2, katarzyna.szkolnicka@zut.edu.pl, Kheroufi, Afaf1, Dmytrów, Izabela2, Mituniewicz-Małek, Anna2, Boughellout, Halima1
Source: Applied Sciences (2076-3417); Apr2026, Vol. 16 Issue 7, p3323, 16p
Database: Applied Science & Technology Source
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ISSN:20763417
DOI:10.3390/app16073323