Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefir

Pulse ingredients supplementation affects kefir quality and antioxidant capacity during storage

(2017) Linda Ould Saadi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of yogurts made with milk solids nonfat by rheological behavior and nuclear magnetic resonance spectroscopy

(2016) Hai-Yan Yu et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

(2016) Xue Han et al.   Biomed Research International

Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir

(2013) Flávia Daiana Montanuci et al.   Food Science and Technology

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

(2012) A.G. Cruz et al.   JOURNAL OF FOOD ENGINEERING

Dual Functionality of Triticale as a Novel Dietary Source of Prebiotics with Antioxidant Activity in Fermented Dairy Products

(2012) Rania Agil et al.   PLANT FOODS FOR HUMAN NUTRITION

Microbial, physical and sensory properties of yogurt supplemented with lentil flour

(2011) F. Zare et al.   FOOD RESEARCH INTERNATIONAL

Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures

(2011) F. Zare et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk

(2010) Janaina Debon et al.   JOURNAL OF FOOD ENGINEERING

Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk

(2008) Ricardo P.S. Oliveira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin

(2008) Charles S. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITION

(2008) TATDAO PASEEPHOL et al.   JOURNAL OF TEXTURE STUDIES