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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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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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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 192959666
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PubType: Academic Journal
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  Data: Impact of the Drying Agents Maltodextrin and Gelatin Used in Whey Powders on the Quality Characteristics of Yogurt.
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PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=192959666
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        Value: 10.3390/app16073323
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      – Code: eng
        Text: English
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        StartPage: 3323
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      – TitleFull: Impact of the Drying Agents Maltodextrin and Gelatin Used in Whey Powders on the Quality Characteristics of Yogurt.
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              Text: Apr2026
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              Y: 2026
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