Combination of enzymatically hydrolyzed potato powder with skimmed milk powder on the quality improvements of yogurt during refrigeration storage-Reference-Cited by-同舟云学术

Combination of enzymatically hydrolyzed potato powder with skimmed milk powder on the quality improvements of yogurt during refrigeration storage

Published:2023-05-03 Issue:7 Volume:60 Page:2031-2041
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Ahmad Ishtiaq^ORCID,Xiong Zhouyi,Hanguo Xiong,Lyu Fei,Khalid Nauman,Aadil Rana Muhammad,Ahmad Asif,Walayat Noman,Mujtaba Ahmad,Iqbal Aamir,Hao Manyi,Li Yan

Funder

Nature Science Foundation of Hubei Province

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-023-05737-9.pdf

Reference29 articles.

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2. Ahmad I, Xiong Z, Hanguo X et al (2021) Formulation and characterization of yogurt prepared with enzymatically hydrolyzed potato powder and whole milk powder. J Food Sci Technol. https://doi.org/10.1007/s13197-021-05112-6

3. Allgeyer LC, Miller MJ, Lee SY (2010) Drivers of liking for yogurt drinks with prebiotics and probiotics. J Food Sci 75:4471–4479. https://doi.org/10.1111/j.1750-3841.2010.01579.x

4. AOAC (2006) Official methods of analysis chemist (18th ed.)

5. Balthazar CF, Conte Júnior CA, Moraes J et al (2016) Physicochemical evaluation of sheep milk yogurts containing different levels of inulin. J Dairy Sci 99:4160–4168. https://doi.org/10.3168/jds.2015-10072

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