Pulse-Based Yogurt: Physicochemical, Microbial and Sensory Characteristics
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-91206-2_8
Reference70 articles.
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2. Agim-Ezenwaka OA, Anyaogu I, Onuh EF, Onwusiribe UD, Chukwu MN (2020) Proximate composition and organoleptic attributes of legume-yoghurt samples fermented by lactic acid bacteria. J Nutr Food Sci 2:016
3. Aguilar-Raymundo VG, Vélez-Ruiz JF (2019) Yoghurt-type beverage with partial substitution of milk by a chickpea extract: effect on physicochemical and flow properties. Int J Dairy Technol 72(2):266–274. https://doi.org/10.1111/1471-0307.12581
4. Akalın AS, Unal G, Dinkci N, Hayaloglu AA (2012) Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate. J Dairy Sci 95(7):3617–3628. https://doi.org/10.3168/jds.2011-5297
5. Aldaw Ibrahim I, Naufalin R, Dwiyanti H (2019) Effect of fermentation temperature and culture concentration on microbial and physicochemical properties of cow and goat milk yogurt. In: IOP conference series: earth and environmental science, vol 406, p 012009. https://doi.org/10.1088/1755-1315/406/1/012009
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