Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties-Reference-Cited by-同舟云学术

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Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties

Published:2019-06-11 Issue:4 Volume:72 Page:524-535
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Chetachukwu Adegoke Samuel¹^ORCID,Thongraung Chakree²,Yupanqui Chutha Takahashi¹

Affiliation:

1. Interdisciplinary Graduate School of Nutraceutical and Functional Food Prince of Songkla University, Hat Yai Songkhla 90110 Thailand

2. Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University, Hat Yai Songkhla 90110 Thailand

Funder

Prince of Songkla University

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12600

Reference41 articles.

1. Viscoelastic properties of sweet potato puree infant food

2. Functional properties of fermented milk produced with plant proteins

3. A 100-Year Review: Yogurt and other cultured dairy products

4. Sensory evaluation of ovine milk yoghurt with inulin addition;Balthazar F C;International Journal of Dairy Technology,2015

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2. Physico-chemical and organoleptic evaluation of probiotic plant-milk yogurt-type beverages as a functional alternative to dairy yogurts;Biocatalysis and Agricultural Biotechnology;2024-04

3. Investigating the impact of pasteurization on the bioactive-rich potential of psyllium and spirulina in a concentrated beverage;Measurement: Food;2024-03

4. The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek‐style yoghurt;International Journal of Dairy Technology;2024-01-09

5. Effect of Different Air Oven Temperatures on Chemical, Physical, and Microbial Properties of Dried Bio-Yoghurt Product;Dairy;2024-01-02

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