Effects of using combined essential oils on quality parameters of bio-yogurt-Reference-Cited by-同舟云学术

Effects of using combined essential oils on quality parameters of bio-yogurt

Published:2017-05-11 Issue:1 Volume:42 Page:e13332
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Yangilar Filiz¹^ORCID,Yildiz Pinar Oguzhan²

Affiliation:

1. Department of Nutrition and Dietetics, Faculty of Health Sciences; Erzincan University; Erzincan 24100 Turkey

2. Department of Food Engineering, Engineering Faculty; Ardahan University; Ardahan 75000 Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13332/fullpdf

Reference68 articles.

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2. Experimental and modelling studies of the flow properties of concentrated yoghurt as affected by the storage time;Abu-Jdayil;Journal of Food Engineering,2002

3. Improvement of the quality and shelf life of concentrated yogurt (labneh) by the addition of some essential oils;Al-Otaibi;African Journal of Microbiology Research,2008

4. Bacteriostatic effect of some spices and their utilization in the manufacture of yoghurt;Bayoumi;Chemie, Mikrobiologie, Technologie der Lebensmittel,1992

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