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Milk dessert containing Lactobacillus reuteri (ATCC 23272) encapsulated with sodium alginate, Ferula assa-foetida and Zedo (Amygdalus scoparia) gum as three layers of wall materials.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 127, p. 244, doi. 10.1016/j.fbp.2021.03.003
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- Article
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF KASHK AS INFLUENCED BY QUINOA FLOUR ADDITION.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 11, n. 5, p. 1, doi. 10.55251/jmbfs.3438
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- Article
The Effects of Octenyl Succinate Starch and Konjac as a Fat Replacer in Low-fat Saffron Dessert Properties.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2023, v. 61, n. 4, p. 165, doi. 10.6578/TJACFS.202312_61(4).0001
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- Article
Physicochemical and microbiological properties of probiotic kashk containing Bacillus coagulans.
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- Journal fuer Verbraucherschutz und Lebensmittelsicherheit, 2019, v. 14, n. 4, p. 377, doi. 10.1007/s00003-019-01226-4
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- Article
Effect of microencapsulated chavil (Ferulago angulata) extract on physicochemical, microbiological, textural and sensorial properties of UF-feta-type cheese during storage time.
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- International Journal of Food Engineering, 2022, v. 18, n. 1, p. 53, doi. 10.1515/ijfe-2021-0198
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- Article
Aloe vera jelly dessert supplemented with Lactobacillus curvatus encapsulated in Plantago major mucilage and sodium alginate: Characterization of physicochemical, sensory properties and survivability against low pH, salt, heat, and cold storage.
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- Food Science & Nutrition, 2024, v. 12, n. 5, p. 3377, doi. 10.1002/fsn3.4003
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- Article
Effects of free and encapsulated Siah‐e‐Samarghandi grape seed extract on the physicochemical, textural, microbial, and sensorial properties of UF‐Feta cheese.
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- Food Science & Nutrition, 2023, v. 11, n. 7, p. 3923, doi. 10.1002/fsn3.3378
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- Article
Nutritional and sensory properties of low‐fat milk dessert enriched with quinoa (Chenopodium quinoa Willd) Titicaca protein isolate.
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- Food Science & Nutrition, 2023, v. 11, n. 1, p. 516, doi. 10.1002/fsn3.3082
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- Article
Evaluation of Physicochemical Properties of Lactobacillus acidophilus Cells Encapsulated with Sodium Alginate and Balangu Seed Mucilage.
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- Innovative Food Technologies (IFT), 2023, v. 11, n. 1, p. 11, doi. 10.22104/IFT.2023.5978.2127
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- Article