Effect of strained yogurt on the physico-chemical, texture, and sensory properties of low-fat frozen desserts-Reference-Cited by-同舟云学术

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Effect of strained yogurt on the physico-chemical, texture, and sensory properties of low-fat frozen desserts

Published:2023-10 Issue: Volume:2 Page:100161
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Bullock Yanni^ORCID,Gruen Ingolf^ORCID

Publisher

Elsevier BV

Reference38 articles.

1. Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil;Alfaro;LWT-Food Science and Technology,2015

2. Quantitative descriptive analysis and acceptance testing of yogurt with no added sugar;Amaral;Journal of Food Research,2020

3. Official Methods of Analysis of AOAC International,2006

4. Official Methods of Analysis of AOAC International,2006

5. Official Methods of Analysis of AOAC International,2006

Cited by 6 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. PHYSICO-CHEMICAL, CULTURE VIABILITY, AND SENSORY FEATURES OF KEFIR ICE CREAM AS AFFECTED BY VARIOUS Saccharomyces cerevisiae ATCC 36858 CONCENTRATIONS;INMATEH Agricultural Engineering;2024-08-20

2. Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and co-culture with Kluyveromyces marxianus;Journal of Dairy Science;2024-06

3. Influence of different concentrations of alcoholic-alkaline modified enset starch as the stabilizing agent on low-fat set yogurt quality;International Journal of Food Properties;2024-05-30

4. Effect of liposomal encapsulation of curcumin and α-tocopherol on sensory and physicochemical properties, and retention of antioxidant capacity of fortified cookies during baking;Food Chemistry Advances;2023-12

5. Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream;Foods;2023-10-21

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