Effect of Plantago ovata Forsk seed mucilage on survivability of Lactobacillus acidophilus , physicochemical and sensory attributes of produced low‐fat set yoghurt

Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage

(2019) Malihe Mousavi et al.   Food Science & Nutrition

Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology

(2018) Malihe Mousavi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel

(2017) Mojtaba Azari-Anpar et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

(2017) Carolina Antonela CURTI et al.   Food Science and Technology

Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus

(2017) Saber Hasani et al.   Food Science & Nutrition

Viability ofLactobacillus acidophilusin rice bran-enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage

(2016) Saber Hasani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of raw milk quality on processed dairy products: How do raw milk quality test results relate to product quality and yield?

(2016) Steven C. Murphy et al.   JOURNAL OF DAIRY SCIENCE

Improving the Textural Properties of Yogurt Fortified with Milk Proteins

(2016) Berrak Delikanli et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt

(2016) Abdullah Akgun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and application of a computer vision system for the measurement of the colour of Iranian sweet bread

(2014) M. Hashemi Shahraki et al.   Quality Assurance and Safety of Crops & Foods

Plant extract enhances the viability ofLactobacillus delbrueckiisubsp. bulgaricusandLactobacillus acidophilusin probiotic nonfat yogurt

(2014) Minto Michael et al.   Food Science & Nutrition

Psyllium: a promising polymer for sustained release formulations in combination with HPMC polymers

(2013) Waseem Kaialy et al.   PHARMACEUTICAL DEVELOPMENT AND TECHNOLOGY

Prebiotics as functional foods: A review

(2013) Sadeq Hasan Al-Sheraji et al.   Journal of Functional Foods

Psyllium husk gum: An attractive carbohydrate biopolymer for the production of stable canthaxanthin emulsions

(2012) Seyed Mohammad Taghi Gharibzahedi et al.   CARBOHYDRATE POLYMERS

Azodyl, a synbiotic, fails to alter azotemia in cats with chronic kidney disease when sprinkled onto food

(2011) Mark Rishniw et al.   JOURNAL OF FELINE MEDICINE AND SURGERY

Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness

(2011) Ricardo Pinheiro de Souza Oliveira et al.   JOURNAL OF FOOD ENGINEERING

Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance

(2008) T. Sanz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Microstructure and rheological properties of psyllium polysaccharide gel

(2008) Qian Guo et al.   FOOD HYDROCOLLOIDS

Chemical composition and functional properties of Gleditsia triacanthos gum

(2008) L.S. Sciarini et al.   FOOD HYDROCOLLOIDS