Physicochemical, viability, microstructure, and sensory properties of whole and skimmed buffalo set‐yogurts containing different levels of polydextrose during refrigerated storage-Reference-Cited by-同舟云学术

Physicochemical, viability, microstructure, and sensory properties of whole and skimmed buffalo set‐yogurts containing different levels of polydextrose during refrigerated storage

Published:2021-05-27 Issue:7 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Hamdy Shaimaa M.¹,Abdelmontaleb Hani Sh.¹^ORCID,Mabrouk Ahmed M.²^ORCID,Abbas Khaled A.¹

Affiliation:

1. Dairy Department Faculty of Agriculture Fayoum University Fayoum Egypt

2. Dairy Science Department National Research Centre Giza Egypt

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15643

Reference31 articles.

1. A Comprehensive Study of the Impacts of Oat β-Glucan and Bacterial Curdlan on the Activity of Commercial Starter Culture in Yogurt

2. Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics

3. Consumer perception of functional foods: A conjoint analysis with probiotics

4. Physicochemical evaluation of sheep milk yogurts containing different levels of inulin

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