Development of yoghurt incorporated with beetroot puree and its effect on the physicochemical properties and consumer acceptance-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Development of yoghurt incorporated with beetroot puree and its effect on the physicochemical properties and consumer acceptance

Published:2024-02 Issue:3 Volume:10 Page:e25492
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Adjei Mercia Lionel,Boakye Abena^ORCID,Deku Godwin,Pepra-Ameyaw Nana Baah,Jnr Antoinette Simpah Anim,Oduro Ibok Nsa,Ellis William Otoo

Publisher

Elsevier BV

Reference35 articles.

1. The evolution, processing, varieties and health benefits of yoghurt;Weerathilake;International Journal of Scientific and Research Publications,2014

2. Beetroot: a health promoting functional food;Chawla;Nutraceuticals,2016

3. Refrences of ANC food coloring : the natural Way A review Article on edible pigments properties and sources as natural Biocolorants in Foodstuff and food industry;Aberoumand;Journal of Dairy & Food Sciences,2014

4. Probiotic viability in yoghurt: a review of influential factors;Meybodi;International Dairy Journal, Elsevier Ltd,2020

5. A single dose of a beetroot-based nutritional gel improves endothelial function in the elderly with cardiovascular risk factors;de Oliveira;Journal of Functional Foods, Elsevier Ltd,2016

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP