Yogurt Fortification with Chickpea (Cicer arietinum) Flour: Physicochemical and Sensory Effects-Reference-Cited by-同舟云学术

Yogurt Fortification with Chickpea (Cicer arietinum) Flour: Physicochemical and Sensory Effects

Published:2018-07-27 Issue:8 Volume:95 Page:1041-1048
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Chen Xi¹,Singh Mukti²,Bhargava Kanika³,Ramanathan Ranjith⁴

Affiliation:

1. Department of Human Sciences; Texas A&M University; 700 University Blvd., Kingsville TX 78363 USA

2. National Center for Agricultural Utilization Research, Functional Foods Research; United States Department of Agriculture (USDA), Agricultural Research Service; 1815 N. University Street, Peoria IL 61604 USA

3. Human Environmental Sciences; University of Central Oklahoma; 100 N. University Drive, Edmond OK 73034 USA

4. Department of Animal & Food Sciences; Oklahoma State University; 310 N. Monroe Street, Stillwater OK 74078-6051 USA

Funder

Research Corporation for Science Advancement

New Faculty Start Up Grant

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/aocs.12102/fullpdf

Reference26 articles.

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2. Nutritional and therapeutical values of chickpea water extract enriched yogurt made from cow and camel milk;Bakr;American Journal of Drug Discovery and Development,2013

3. Prebiotics and the health benefits of fiber: Current regulatory status, future research, and goals;Brownawell;The Journal of Nutrition,2012

4. Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates;Charalampopoulos;Journal of Applied Microbiology,2002

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