Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser-Reference-Cited by-同舟云学术

Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser

Published:2021-03 Issue: Volume:114 Page:104938
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Gürbüz Zeynep,Erkaya-Kotan Tuba,Şengül Mustafa

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference51 articles.

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2. Flaxseed mucilage: A natural stabilizer in stirred yogurt;Basiri;Carbohydrate Polymers,2018

3. Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt;Beal;Journal of Dairy Science,1999

4. Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: Comparative study of the utilisation of barley beta-glucan, guar gum and inulin;Brennan;International Journal of Food Science and Technology,2008

5. Influence of transglutaminase-induced modification of milk protein concentrate (MPC) on yoghurt texture;Chen;International Dairy Journal,2018

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