Physical chemical and flavour quality of non fat yogurt as affected by a glucan hydrocolloidal composite during storage

Yerel katalogda bu makaleye atıf yapan 48 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).

1. 2016 Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensisAtıf 99 · OpenAlex
2. 2016 The effect of pumpkin fibre on quality and storage stability of reduced‐fat set‐type yogurtAtıf 62 · OpenAlex
3. 2021 Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliserAtıf 59 · OpenAlex
4. 2021 Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliserAtıf 59 · OpenAlex
5. 2017 Effects of Using Combined Essential Oils on Quality Parameters of Bio-yogurtAtıf 59 · OpenAlex
6. 2017 Effects of using combined essential oils on quality parameters of bio-yogurtAtıf 59 · OpenAlex
7. 2018 Production of reduced-fat Labneh cheese with inulin and β-glucan fibre-based fat replacerAtıf 56 · OpenAlex
8. 2018 Production of reduced-fat Labneh cheese with inulin and β-glucan fibre-based fat replacerAtıf 56 · OpenAlex
9. 2022 Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortificationAtıf 51 · OpenAlex
10. 2022 Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortificationAtıf 50 · OpenAlex