Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran andLactobacillus acidophilus-Reference-Cited by-同舟云学术

Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran andLactobacillus acidophilus

Author:

Hasani Saber¹,Sari Abbas Ali¹^ORCID,Heshmati Ali²,Karami Mostafa³

Affiliation:

1. Department of Food Hygiene and Quality Control; Faculty of Veterinary Science; Bu-Ali Sina University; Hamadan Iran

2. Nutrition Health Research Center; Hamadan University of Medical Sciences; Hamadan Iran

3. Department of Food Science and Technology; College of Food Science and Technology of Bahar; Bu-Ali Sina University; Hamadan Iran

Publisher

Wiley

Subject

Food Science

Reference24 articles.

2. AOAC 2005 Official methods of analysis, 18th edition Washington, DC Association of Official Analytic Chemists

4. Fiber: Forms and functions;Davidson;Nutrition Research,1998

5. Survival and activity of probiotic lactobacilli in skim milk containing prebiotics;Desai;Journal of Food Science,2004

Cited by 32 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献