Yoghurt‐type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties-Reference-Cited by-同舟云学术

Yoghurt‐type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties

Published:2019-01-31 Issue:2 Volume:72 Page:266-274
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Aguilar‐Raymundo Victoria Guadalupe¹²^ORCID,Vélez‐Ruiz Jorge Fernando¹³

Affiliation:

1. Departamento de Ingeniería Química y Alimentos Universidad de las Américas Puebla Ex hacienda Santa Catarina Mártir S/N San Andrés Cholula Puebla C.P. 72810México

2. Programa Académico de Ingeniería Agroindustrial Universidad Politécnica de Pénjamo Carretera Irapuato ‐ La Piedad Km 44, Predio El Derramadero, Pénjamo Guanajuato C.P. 36921México

3. FN Consultores, S.A. de C. V. Instituto de Desarrollo e Innovación Tecnológica Boulevard del Niño Poblano 2901, Unidad Territorial Atlixcáyotl Puebla C.P. 72197 México

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12581

Reference35 articles.

1. AboulfazliF BabaAandMisranM(2014)Effects of vegetable milk on survival of probiotics and rheological and physicochemical properties of bio‐ice cream.International Conference on Biological and Medical Sciences (ICBMS′2014)January 15–16 Kuala Lumpur Malaysia.

2. Fat free plain set yogurts fortified with various minerals

3. Lentils enhance probiotic growth in yogurt and provide added benefit of antioxidant protection

4. Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage

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