These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
117 related articles for article (PubMed ID: 28928508)
41. Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts. Costa MP; Frasao BS; Rodrigues BL; Silva AC; Conte-Junior CA J Dairy Res; 2016 Nov; 83(4):493-496. PubMed ID: 27845025 [TBL] [Abstract][Full Text] [Related]
42. Performance evaluation of bulk freeze dried starter cultures of dahi and yoghurt along with probiotic strains in standardized milk of cow and buffalo. Vijayendra SV; Gupta RC J Food Sci Technol; 2014 Dec; 51(12):4114-9. PubMed ID: 25477690 [TBL] [Abstract][Full Text] [Related]
43. Effect of fortification with various types of milk proteins on the rheological properties and permeability of nonfat set yogurt. Peng Y; Serra M; Horne DS; Lucey JA J Food Sci; 2009; 74(9):C666-73. PubMed ID: 20492099 [TBL] [Abstract][Full Text] [Related]
44. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties. Aziznia S; Khosrowshahi A; Madadlou A; Rahimi J J Dairy Sci; 2008 Jul; 91(7):2545-52. PubMed ID: 18565911 [TBL] [Abstract][Full Text] [Related]
45. Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality. Govindasamy-Lucey S; Jaeggi JJ; Martinelli C; Johnson ME; Lucey JA J Dairy Sci; 2011 Jun; 94(6):2719-30. PubMed ID: 21605741 [TBL] [Abstract][Full Text] [Related]
46. Effect of iron fortification on microstructural, textural, and sensory characteristics of caprine milk Cheddar cheeses under different storage treatments. Siddique A; Park YW J Dairy Sci; 2019 Apr; 102(4):2890-2902. PubMed ID: 30738674 [TBL] [Abstract][Full Text] [Related]
47. Effect of hydrocolloids on the physico-chemical and rheological properties of reconstituted sweetened yoghurt powder. Seth D; Mishra HN; Deka SC J Sci Food Agric; 2018 Mar; 98(5):1696-1702. PubMed ID: 28853145 [TBL] [Abstract][Full Text] [Related]
48. Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits. Choudhury M; Badwaik LS; Borah PK; Sit N; Deka SC J Food Sci Technol; 2015 Oct; 52(10):6742-8. PubMed ID: 26396424 [TBL] [Abstract][Full Text] [Related]
49. Effect of dairy powders fortification on yogurt textural and sensorial properties: a review. Karam MC; Gaiani C; Hosri C; Burgain J; Scher J J Dairy Res; 2013 Nov; 80(4):400-9. PubMed ID: 24182425 [TBL] [Abstract][Full Text] [Related]
50. Development of an orange juice beverage formulated with oat beta-glucan and whey protein isolate. Wan W; Xu B J Sci Food Agric; 2018 Sep; 98(12):4685-4691. PubMed ID: 29528125 [TBL] [Abstract][Full Text] [Related]
51. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents. Brighenti M; Govindasamy-Lucey S; Lim K; Nelson K; Lucey JA J Dairy Sci; 2008 Dec; 91(12):4501-17. PubMed ID: 19038925 [TBL] [Abstract][Full Text] [Related]
52. The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger. Soncu ED; Kolsarıcı N; Çiçek N; Öztürk GS; Akoğlu IT; Arıcı YK Korean J Food Sci Anim Resour; 2015; 35(3):370-81. PubMed ID: 26761851 [TBL] [Abstract][Full Text] [Related]
53. Effects of the incorporation of β-glucans in chicken breast during storage. Vasquez Mejía SM; de Francisco A; Sandrin R; da Silva T; Bohrer BM Poult Sci; 2019 Aug; 98(8):3326-3337. PubMed ID: 30941405 [TBL] [Abstract][Full Text] [Related]
54. Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese. Brighenti M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA J Dairy Sci; 2018 Aug; 101(8):6762-6775. PubMed ID: 29753471 [TBL] [Abstract][Full Text] [Related]
55. Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters. Álvarez D; Barbut S Meat Sci; 2013 Jul; 94(3):320-7. PubMed ID: 23567131 [TBL] [Abstract][Full Text] [Related]
56. Effect of storage conditions on the solubility and viscosity of β-glucan extracted from bread under in vitro conditions. Moriartey S; Temelli F; Vasanthan T J Food Sci; 2011; 76(1):C1-7. PubMed ID: 21535636 [TBL] [Abstract][Full Text] [Related]
57. Characteristics of reduced fat milks as influenced by the incorporation of folic acid. Achanta K; Boeneke CA; Aryana KJ J Dairy Sci; 2007 Jan; 90(1):90-8. PubMed ID: 17183078 [TBL] [Abstract][Full Text] [Related]
58. Influence of stabilizers on quality of sandesh from buffalo milk. Sanyal MK; Pal SC; Gangopadhyay SK; Dutta SK; Ganguli D; Das S; Maiti P J Food Sci Technol; 2011 Dec; 48(6):740-4. PubMed ID: 23572814 [TBL] [Abstract][Full Text] [Related]
59. Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity. Cheng N; Barbano DM; Drake MA J Dairy Sci; 2019 Mar; 102(3):2022-2043. PubMed ID: 30612790 [TBL] [Abstract][Full Text] [Related]
60. Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt. Ng SBX; Nguyen PTM; Bhandari B; Prakash S J Texture Stud; 2018 Jun; 49(3):274-285. PubMed ID: 29058322 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]