Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour-Reference-Cited by-同舟云学术

Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour

Published:2021-01-01 Issue:1 Volume:24 Page:433-445
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Alqahtani Nashi Khalid¹,Darwish Aliaa Ali²,El-Menawy Reham Kamal³,Alnemr Tareq Morad¹,Aly Esmat²

Affiliation:

1. Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia

2. Dairy Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

3. Dairy Technology Dept., Animal Production Research Institute, Agricultural Research Center, Dokki, Egypt

Funder

research was supported by the Deanship of Scientiﬁc Research, King Faisal University under Nasher track

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1900237

Reference58 articles.

1. Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles

2. Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk

3. Characterization of goat milk and potentially symbiotic non-fat yogurt

5. Physico-chemical characteristics of goat and sheep milk

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