Quality parameters, probiotic viability and sensory properties of probiotic stirred sesame yogurt-Reference-Cited by-同舟云学术

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Quality parameters, probiotic viability and sensory properties of probiotic stirred sesame yogurt

Published:2020-06-26 Issue:1 Volume:44 Page:9-25
ISSN:1843-5157
Container-title:The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology
language:
Short-container-title:Ann.UDJG.FoodTechnology

Author:

Arab Radia, ,Freidja M. Lamine,Oomah B. Dave,Benali Sonia,Madani Khodir,Boulekbache-Makhlouf Lila, , , , ,

Publisher

Universitatea Dunarea de Jos din Galati

Subject

Industrial and Manufacturing Engineering,Food Science

Cited by 9 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. Effects of supplementation with algerian Nigella sativa bioactive compounds on quality of yogurt;The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology;2023-09-08

2. Impact of whole chia seeds (Salvia Hispanica) addition on the properties and stability of the set-type yogurt;The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology;2023-03-20

3. Yogurt added with beetroot extract: physicochemical parameters, biological activities and sensory evaluation by check‐all‐that‐apply method;International Journal of Food Science & Technology;2022-12-15

4. Impact of carob (Ceratonia siliqua L.) pulp flour supplementation on probiotic viability, milk fermentation and antioxidant capacity during yogurt storage;The North African Journal of Food and Nutrition Research;2022-12-12

5. Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products;Applied Sciences;2022-12-08

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