Functional and textural properties of vegetable‐fibre enriched yoghurt-Reference-Cited by-同舟云学术

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Functional and textural properties of vegetable‐fibre enriched yoghurt

Published:2018-10-29 Issue:2 Volume:72 Page:199-207
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Yildiz Eda¹,Ozcan Tulay¹^ORCID

Affiliation:

1. Department of Food Engineering Uludag University 16059 Bursa Turkey

Funder

Uludag University Scientific Research Fund

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12566

Reference58 articles.

1. Functional properties of fermented milk produced with plant proteins

2. Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food

3. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review

4. Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices

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1. Effect of storage on physicochemical properties, bioactive compounds and sensory attributes of drinks powder enriched with pumpkin (cucurbita moschata L.);Journal of Agriculture and Food Research;2024-12

2. Improvement of rheological and sensory properties of Lactobacillus helveticus fermented milk by prebiotics;Food Chemistry: X;2024-10

3. Phytochemical characterization and quality evaluation of stirred goat milk yoghurt with added fruit and vegetable puree during storage;British Food Journal;2024-07-16

4. The development of value-added yogurt based on pumpkin peel powder as a bioactive powder;Journal of Agriculture and Food Research;2024-06

5. Evaluation of fig‐milk dessert bioactive properties as a potential functional food;Food Science & Nutrition;2024-01-09

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