47 related articles for article (PubMed ID: 15545363)
21. Sensory, Microbiological and Physicochemical Characterisation of Functional Manuka Honey Yogurts Containing Probiotic
Mohan A; Hadi J; Gutierrez-Maddox N; Li Y; Leung IKH; Gao Y; Shu Q; Quek SY
Foods; 2020 Jan; 9(1):. PubMed ID: 31963907
[TBL] [Abstract][Full Text] [Related]
22. Effect of modified tapioca starch on the physicochemical and sensory properties of liquid kashk.
Hosseini F; Ansari S
J Food Sci Technol; 2019 Dec; 56(12):5374-5385. PubMed ID: 31749485
[TBL] [Abstract][Full Text] [Related]
23. Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast
Sarwar A; Aziz T; Al-Dalali S; Zhao X; Zhang J; Ud Din J; Chen C; Cao Y; Yang Z
Foods; 2019 Oct; 8(10):. PubMed ID: 31658700
[No Abstract] [Full Text] [Related]
24. Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage.
Mousavi M; Heshmati A; Daraei Garmakhany A; Vahidinia A; Taheri M
Food Sci Nutr; 2019 Mar; 7(3):907-917. PubMed ID: 30918633
[TBL] [Abstract][Full Text] [Related]
25. Effect of culture levels, ultrafiltered retentate addition, total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt.
Yadav V; Gupta VK; Meena GS
J Food Sci Technol; 2018 May; 55(5):1648-1655. PubMed ID: 29666517
[TBL] [Abstract][Full Text] [Related]
26. Effect of Radio Frequency Heating on Yoghurt, II: Microstructure and Texture.
Siefarth C; Tran TB; Mittermaier P; Pfeiffer T; Buettner A
Foods; 2014 Jun; 3(2):369-393. PubMed ID: 28234325
[TBL] [Abstract][Full Text] [Related]
27. Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality.
Siefarth C; Tran TB; Mittermaier P; Pfeiffer T; Buettner A
Foods; 2014 May; 3(2):318-335. PubMed ID: 28234322
[TBL] [Abstract][Full Text] [Related]
28. Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts.
Joung JY; Lee JY; Ha YS; Shin YK; Kim Y; Kim SH; Oh NS
Korean J Food Sci Anim Resour; 2016; 36(1):90-9. PubMed ID: 27499669
[TBL] [Abstract][Full Text] [Related]
29. Properties of sweetened Indian yogurt (mishti dohi) as affected by added tryptic whey protein hydrolysate.
Chatterjee A; Kanawjia SK; Khetra Y
J Food Sci Technol; 2016 Jan; 53(1):824-31. PubMed ID: 26788004
[TBL] [Abstract][Full Text] [Related]
30. Carbonated fermented dairy drink - effect on quality and shelf life.
Ravindra MR; Rao KJ; Nath BS; Ram C
J Food Sci Technol; 2014 Nov; 51(11):3397-403. PubMed ID: 26396337
[TBL] [Abstract][Full Text] [Related]
31. Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max).
Falade KO; Ogundele OM; Ogunshe AO; Fayemi OE; Ocloo FC
J Food Sci Technol; 2015 Sep; 52(9):5858-65. PubMed ID: 26345001
[TBL] [Abstract][Full Text] [Related]
32. Effect of carbon dioxide on sensory attributes, physico-chemical parameters and viability of Probiotic L. helveticus MTCC 5463 in fermented milk.
Shah N; Prajapati JB
J Food Sci Technol; 2014 Dec; 51(12):3886-93. PubMed ID: 25477657
[TBL] [Abstract][Full Text] [Related]
33. Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.
Isleten M; Karagul-Yuceer Y
J Dairy Sci; 2006 Aug; 89(8):2865-72. PubMed ID: 16840602
[TBL] [Abstract][Full Text] [Related]
34. Viability of microencapsulated bifidobacteria in set yogurt during refrigerated storage.
Adhikari K; Mustapha A; GrĂ¼n IU; Fernando L
J Dairy Sci; 2000 Sep; 83(9):1946-51. PubMed ID: 11003222
[TBL] [Abstract][Full Text] [Related]
35. Manufacture and quality of iron-fortified yogurt.
Hekmat S; McMahon DJ
J Dairy Sci; 1997 Dec; 80(12):3114-22. PubMed ID: 9436092
[TBL] [Abstract][Full Text] [Related]
36. The relative effect of milk base, starter, and process on yogurt texture: a review.
Sodini I; Remeuf F; Haddad S; Corrieu G
Crit Rev Food Sci Nutr; 2004; 44(2):113-37. PubMed ID: 15116758
[TBL] [Abstract][Full Text] [Related]
37. Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage.
Salvador A; Fiszman SM
J Dairy Sci; 2004 Dec; 87(12):4033-41. PubMed ID: 15545363
[TBL] [Abstract][Full Text] [Related]
38. Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality.
Soukoulis C; Panagiotidis P; Koureli R; Tzia C
J Dairy Sci; 2007 Jun; 90(6):2641-54. PubMed ID: 17517704
[TBL] [Abstract][Full Text] [Related]
39.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
40.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
[Previous] [Next] [New Search]