Effect of mixed banana and papaya peel pectin on chemical compositions and storage stability of Ethiopian traditional yoghurt (ergo)-Reference-Cited by-同舟云学术

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Effect of mixed banana and papaya peel pectin on chemical compositions and storage stability of Ethiopian traditional yoghurt (ergo)

Published:2022-08 Issue: Volume:131 Page:105396
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Mada Tanje,Duraisamy Ramesh^ORCID,Abera Abambagade,Guesh Fisseha

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference45 articles.

1. The effects of various stabilizers on physiochemical properties of camel milk yogurt;Alaa;Journal of American Science,2015

2. Physicochemical and sensory quality of yogurt incorporated with pectin from the peel of citrus incenses;Arioui;Food Sciences and Nutrition,2017

3. Physicochemical properties of North African donkey milk;Aroua;European Journal of Nutrition,2019

4. Impact of balanced feeding on the solids-not fat content of milk;Babulal;Indian Journal of Dairy Science,2016

5. Effects of various stabilizers on sensorial quality of yogurt;Bhattarai;Sunsari Technical College Journal,2015

Cited by 11 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

1. Effect of different types of pectin on the physicochemical, rheology, and sensory properties of low-fat yogurt;IOP Conference Series: Earth and Environmental Science;2024-07-01

2. Consumer Acceptance and Physicochemical Properties of a Yogurt Beverage Formulated with Upcycled Yogurt Acid Whey;Beverages;2024-02-06

3. Pectin: An overview of sources, extraction and applications in food products, biomedical, pharmaceutical and environmental issues;Food Chemistry Advances;2023-10

4. Towards Valorization of Food-Waste-Derived Pectin: Recent Advances on Their Characterization and Application;Molecules;2023-09-01

5. Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt;Journal of Food Quality;2023-06-07

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