Rheological Characteristics and Microstructure of Milk Yogurt as Influenced by Quinoa Flour Addition

Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes

(2015) Yao Tang et al.   FOOD CHEMISTRY

Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity

(2014) Sabrina N. Casarotti et al.   JOURNAL OF DAIRY SCIENCE

Innovative yoghurts: Novel processing technologies for improving acid milk gel texture

(2013) Simon M. Loveday et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties

(2012) F. Zare et al.   Food and Bioprocess Technology

Lentils enhance probiotic growth in yogurt and provide added benefit of antioxidant protection

(2012) Rania Agil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation and Physical Properties of Yogurt

(2011) W. J. Lee et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components

(2011) Ritva Ann-Mari Repo-Carrasco-Valencia et al.   Food Science and Technology

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

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

Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles

(2011) Thu H. McCann 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

Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review

(2010) Antonio Vega-Gálvez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan

(2009) Yuko Hirose et al.   FOOD CHEMISTRY

Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus)

(2009) Ritva Repo-Carrasco-Valencia et al.   FOOD CHEMISTRY

Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time

(2009) Hojjat Karazhiyan et al.   FOOD HYDROCOLLOIDS

The rheological properties of ketchup as a function of different hydrocolloids and temperature

(2009) Arash Koocheki et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Fortification with Various Types of Milk Proteins on the Rheological Properties and Permeability of Nonfat Set Yogurt

(2009) Y. Peng et al.   JOURNAL OF FOOD SCIENCE