Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt
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Scientific Research Publishing, Inc.
Cited by 15 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
1. INFLUENCE OF PLANT INGREDIENTS ON THE QUALITY OF FERMENTED MILK PRODUCTS;Bulletin of Shakarim University. Technical Sciences;2024-06-29
2. The results of studies on the nutritional value of milk-pumpkin yogurt from combined milk;The Journal of Almaty Technological University;2024-06-17
3. The Effect of L. plantarum SN13T addition on pH, titratable acidity and total lactic acid bacteria in skim milk starters.;IOP Conference Series: Earth and Environmental Science;2024-05-01
4. Effect of Storage on Physicochemical Properties, Bioactive Compounds and Sensory Attributes of Novel Drinks Powder Enriched with Pumpkin (Cucurbita Moschata L.);2024
5. Investigation of the effects of different processing methods on the selected nutritional properties of pumpkin and determining the appropriate process for pumpkin yogurt;Food Science & Nutrition;2023-07-28
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