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Determination of aroma and volatile flavor compounds and sensory properties of set-type yoghurts enriched with immature wheat grain.
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- Ukrainian Journal of Food Science, 2020, v. 8, n. 1, p. 22, doi. 10.24263/2310-1008-2020-8-1-4
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- Article
The Effect of Exopolysaccharide Producer Pediococcus Damnosus 2.6 and Yoghurt Starter Cultures on Ethanol Content, Some Physicochemical and Sensory Properties of Oat Boza.
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- Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2020, v. 34, n. 2, p. 124, doi. 10.15316/SJAFS.2020.205
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- Article
Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faeciumM74 in ice cream and its physicochemical, structural, and sensory effects.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 6, p. 3184, doi. 10.1002/jsfa.12276
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- Article
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics.
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- Journal of Food Science & Technology, 2019, v. 56, n. 12, p. 5474, doi. 10.1007/s13197-019-04019-7
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- Article
The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream.
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- Food Science & Nutrition, 2024, v. 12, n. 4, p. 2747, doi. 10.1002/fsn3.3955
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- Article
Biodegradable Edible Film Based on Basil Seed Gum: The Effect of Gum and Plasticizer Concentrations.
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- Journal of Polymers & the Environment, 2023, v. 31, n. 11, p. 5003, doi. 10.1007/s10924-023-02923-w
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- Article