Research
Fermented quinoa starch-whey protein conjugate as an effective fat substitute in low-fat yogurt
Nature ·
The Brief
- The study reports a fermented quinoa starch-whey protein conjugate used as a fat substitute in low-fat yogurt.
- The source is a Nature.com subject-feed listing with no summary, so further results are not available here.
Why it matters
It describes a possible way to replace fat in low-fat yogurt with a fermented starch-protein ingredient.
Who’s affected
- food scientists and dairy product developers
- #food science
- #fat substitute
- #yogurt
- #quinoa
- #whey protein
- #fermentation