Researchers formulate new yogurts with high protein content and higher satiating capacity

Monday, April 20, 2015 - 07:20 in Health & Medicine

Researchers of the Universitat Politècnica de València and the Instituto de Agroquímica y Tecnología de Alimentos (IATA) of the Spanish National Research Council (CSIC) have obtained in the laboratory a new yogurt with high protein content and higher satiating capacity. The work has been published in the journal Food Research International and it opens up an alternative in the design of new nutritional control strategies.

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