The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt
Author:
Affiliation:
1. Department of Food Engineering; Agricultural Faculty; Ataturk University; Erzurum 25240 Turkey
2. Department of Food Engineering; Engineering Faculty; Inonu University; Malatya 44280 Turkey
Funder
Atatürk Üniversitesi
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13264/fullpdf
Reference30 articles.
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3. Production and sensory, textural, physicochemical properties of flavored spreadable yogurt;Ayar;Life Science Journal,2014
4. The influences of drying method and metabisulfite pre-treatment on the colour, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour;Aydın;LWT-Food Science and Technology,2015
5. Effects of ingredients supplementation on textural characteristics and microstructure of yoghurt;Bhullar;Milchwissenschaft,2002
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