Effect of rice bran on properties of yogurt: Comparison between addition of bran before fermentation and after fermentation-Reference-Cited by-同舟云学术

Effect of rice bran on properties of yogurt: Comparison between addition of bran before fermentation and after fermentation

Published:2023-02 Issue: Volume:135 Page:108122
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wu Tongfeng,Deng Chong,Luo Shunjing,Liu Chengmei,Hu Xiuting^ORCID

Funder

China Postdoctoral Science Foundation

Jiangxi Provincial Natural Science Foundation

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference33 articles.

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4. Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts;Demirci;LWT--Food Science and Technology,2020

5. Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber;Espirito-Santo;Food Research International,2013

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