Jaboticaba yoghurts enriched with whey protein or albumin: evaluation of phenolic content and color
Rev. bras. ciênc. vet; 26 (4), 2019
In the present study, nonfat yoghurt made with whey protein isolate (WPI) or pasteurized egg white powder (albumin) was added with syrup containing jaboticaba pulp and lyophilized jaboticaba peel flour and six experimental groups were made: control yoghurt (CY); WPI yoghurt (WY); albumin yoghurt (AY), sy...