Formulation and characterization of yogurt prepared with enzymatically hydrolyzed potato powder and whole milk powder
Author:
Funder
Natural Science Foundation of Hubei Province
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05112-6.pdf
Reference35 articles.
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2. Abou-Soliman NHI, Sakr SS, Awad S (2017) Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase. J Food Sci Technol 54:1616–1627. https://doi.org/10.1007/s13197-017-2593-9
3. AOAC (2006) Official Methods of Analysis Chemist (18th ed.)
4. Arslaner A, Salik MA, Bakirci İ (2021) The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt. J Food Sci Technol 58:223–233. https://doi.org/10.1007/s13197-020-04533-z
5. Atoui AK, Mansouri A, Boskou G, Kefalas P (2005) Tea and herbal infusions: their antioxidant activity and phenolic profile. Food Chem 89:27–36. https://doi.org/10.1016/j.foodchem.2004.01.075
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