Effect of Flaxseed Powder on Physicochemical, Rheological, Microbiological and Sensory Properties of Yoghurt
Author:
Affiliation:
1. Gumushane University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1516-89132022000100509&tlng=en
Reference50 articles.
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3. The effect of apple pomace on the texture, rheology and microstructure of set type yogurt;Wang X;Food Hydrocoll,2010
4. Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation;Brückner-Gühmann M;Food Hydrocoll,2019
5. Quality characteristics and consumer acceptance of yogurt fortified with date fiber;Hashim IB;J Dairy Sci,2009
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1. Process optimization for the manufacturing of flax seed powder enriched Kalakand;INDIAN J DAIRY SCI;2024
2. Comparison of some characteristics of homemade, local and national brands yoghurts;Ovidius University Annals of Chemistry;2023-01-01
3. Natural Gum from Flaxseed By-Product as a Potential Stabilizing and Thickening Agent for Acid Whey Fermented Beverages;Applied Sciences;2022-10-12
4. Probiotic and technological properties of isolates from homemade and industrial yoghurts;Journal of Food Processing and Preservation;2022-09-20
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