Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation

<div>General flowchart of yoghurt processing. TY: conventional yoghurt; RSY: yoghurt with reduced sugar content; RSYL: yoghurt with reduced sugar content+lactase enzyme; RSYM: yoghurt with reduced sugar content+flavour modulator.</div>

Journal of Food Processing and Preservation

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Figure 1

Figure 1: Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation 