Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes-Reference-Cited by-同舟云学术

Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes

Published:2021-04 Issue: Volume:140 Page:110793
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Benmeziane Farida^ORCID,Raigar Rakesh Kumar^ORCID,Ayat Nour El-Houda,Aoufi Doha,Djermoune-Arkoub Lynda^ORCID,Chala Abdelouahad

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

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3. Studying the influence of apple peel PolyphenolExtract fortification on the characteristics of probiotic yoghurt;Ahmad;Plants,2020

4. Physicochemical properties, colour characteristics, and sensory evaluation of full-cream cow-coconut milk yoghurts;Akeem;Croatian Journal of Food Science and Technology,2018

5. Extraction and optimization of potato starch and its application as a stabilizer in yogurt manufacturing;Altemimi;Foods,2018

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