Physicochemical, textural, microbiological and sensory properties of low‐fat bio‐Labneh using sweet lupine powder and <i>Bifidobacterium longum</i> ATCC 15707-Reference-Cited by-同舟云学术

Physicochemical, textural, microbiological and sensory properties of low‐fat bio‐Labneh using sweet lupine powder and Bifidobacterium longum ATCC 15707

Published:2022-01-20 Issue:3 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Elkot Wael F.¹^ORCID,Khalil Osama S. F.¹

Affiliation:

1. Dairy Science and Technology Department Faculty of Agriculture & Natural Resources Aswan University Aswan Egypt

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16311

Reference36 articles.

1. Effect of replacing skim milk powder by sweet lupine powder on characteristics of Zebda‐mango yoghurt drink;Abdeldaiem A. M.;Ismailia Journal of Dairy Science and Technology, Suez Canal University,2019

2. EFFECT OF LUPINE POWDER ON RHEOLOGICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF YOGHURT

3. Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage

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