Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance-Reference-Cited by-同舟云学术

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Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance

Published:2020-04 Issue:2 Volume:47 Page:272-280
ISSN:0717-7518
Container-title:Revista chilena de nutrición
language:en
Short-container-title:Rev. chil. nutr.

Author:

Oliveira Fernanda Cristina Esteves de,Pontes Jovana Pontelo,Queiroz Valéria Aparecida Vieira,Roncheti Elder Felipe Silva,Dutra Victor Luiz Melo,Correia Vinícius Tadeu da Veiga,Ferreira Andreza Angélica

Publisher

SciELO Agencia Nacional de Investigacion y Desarrollo (ANID)

Subject

Nutrition and Dietetics,Food Science

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives;Frontiers in Nutrition;2024-01-11

2. The effect of cold storage time and locust bean gum addition as stabilizer agent on quality of probiotic yoghurt enriched with sorghum and moringa flour;AIP Conference Proceedings;2024

3. Enhancing the aroma of white whole sorghum flour using supercritical carbon dioxide;Future Foods;2023-12

4. Greek vs traditional yogurts: Sensory and physicochemical comparison;Revista chilena de nutrición;2022-04

5. Tannin-sorghum flours in cream cheese: Physicochemical, antioxidant and sensory characterization;LWT;2022-01

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