Author:
Sulejmani E.,Boran O.S.,Huppertz T.,Hayaloglu A.A.
Subject
Applied Microbiology and Biotechnology,Food Science
Reference42 articles.
1. Development of low-fat mayonnaise containing combined mixtures of different types of inulin;Alimi;Journal of Food, Agriculture & Environment,2013
2. Official methods of analysis of AOAC international;AOAC,2005
3. The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt;Bakirci;International Journal of Food Science and Technology,2017
4. Influences of chia flour and the concentration of total solids on the characteristics of dulce de leche from goat milk;Chaves;Food Science and Technology,2018
5. Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology;Cruz;Journal of Food Engineering,2013
Cited by
4 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