Milky Stage Versus Dough Stage of Immature Wheat Grain: Effects on Phytic Acid and Fructan Contents, Antioxidant Activity, Textural Parameters, and Sensory Characteristics of Set-Type Yoghurts-Reference-Cited by-同舟云学术

Milky Stage Versus Dough Stage of Immature Wheat Grain: Effects on Phytic Acid and Fructan Contents, Antioxidant Activity, Textural Parameters, and Sensory Characteristics of Set-Type Yoghurts

Published:2021 Issue: Volume:64 Page:
ISSN:1678-4324
Container-title:Brazilian Archives of Biology and Technology
language:
Short-container-title:Braz. arch. biol. technol.

Author:

Göktepe Çiğdem Konak¹^ORCID,Akın Nihat¹^ORCID

Affiliation:

1. University of Selcuk, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Reference68 articles.

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3. K , Orsat V,Boye JI. Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures;Zare F;Food Sci Technol Int,2012

4. Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt;Bertolino M;Lwt-Food Sci Technol,2015

5. Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage;Sah BNP;Lwt-Food Sci Technol,2016

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