Yoghurt trang 1 tải miễn phí từ TAILIEUCHUNG

"Yoghurt" trang 1 - tải miễn phí từ Tailieuchung

Whey protein addition to accelerate yoghurt fermentation and facilitate yoghurt structure

Whey protein addition to accelerate yoghurt fermentation and facilitate yoghurt structure

6 80 2

Formulation of value enriched probiotic fruit yoghurt

Formulation of value enriched probiotic fruit yoghurt

11 61 0

Effect of sucralose and maltitol on the physicochemical properties of dietetic frozen bifido yoghurt

Effect of sucralose and maltitol on the physicochemical properties of dietetic frozen bifido yoghurt

8 51 1

Compatibility assessment of yoghurt starters with indigenous isolates of lactobacillus acidophilus for development of synbiotic yoghurt by checking different attributes like contact inhibition, titrable acidity, viable counts and pH

Compatibility assessment of yoghurt starters with indigenous isolates of lactobacillus acidophilus for development of synbiotic yoghurt by checking different attributes like contact inhibition, titrable acidity, viable counts and pH

9 92 0

Standardization of synbiotic drinkable fruit based yoghurt using Lactobacillus brevis

Standardization of synbiotic drinkable fruit based yoghurt using Lactobacillus brevis

7 89 2

Quality characteristics of functional yoghurt with fortification of encapsulated resveratrol powder

Quality characteristics of functional yoghurt with fortification of encapsulated resveratrol powder

8 58 0

Screening of yoghurt cultures for their potential proteolytic, antioxidant and probiotic properties

Screening of yoghurt cultures for their potential proteolytic, antioxidant and probiotic properties

21 40 1

Evaluation of the physicochemical properties and sensory attributes of yoghurt made from mixtures of goat’s and cow’s milks

Evaluation of the physicochemical properties and sensory attributes of yoghurt made from mixtures of goat’s and cow’s milks

8 20 2

Comparative evaluation of some herbs and their suitability for skimmed milk yoghurt and cast Kariesh cheese fortification as functional foods

Comparative evaluation of some herbs and their suitability for skimmed milk yoghurt and cast Kariesh cheese fortification as functional foods

7 33 1

Antioxidant activities and physical properties of stirred yoghurt fortified with pomegranate peel extracts

Antioxidant activities and physical properties of stirred yoghurt fortified with pomegranate peel extracts

6 41 1

Destructive effects of classical viscosimeters on the microstructure of yoghurt gel

Destructive effects of classical viscosimeters on the microstructure of yoghurt gel

5 63 0

Standardization and evaluation of synbiotic yoghurt

Standardization and evaluation of synbiotic yoghurt

15 77 0

Sensory parameters of bamboo shoot powder fortified yoghurt

Sensory parameters of bamboo shoot powder fortified yoghurt

6 55 1

Impact of Aqueous/Ethanolic goji berry (Lycium barbarum) fruit extract supplementation on vitamin D stability in yoghurt

Impact of Aqueous/Ethanolic goji berry (Lycium barbarum) fruit extract supplementation on vitamin D stability in yoghurt

14 58 1

Effects of frozen storage on the physical properties and sensory acceptability of goat’s milk yoghurt

Effects of frozen storage on the physical properties and sensory acceptability of goat’s milk yoghurt

8 28 2

Impact of chickpea as prebiotic, antioxidant and thickener agent of stirred bio-yoghurt

Impact of chickpea as prebiotic, antioxidant and thickener agent of stirred bio-yoghurt

10 45 1

Utilization of some plant polysaccharides for improving yoghurt consistency

Utilization of some plant polysaccharides for improving yoghurt consistency

7 40 1

Physico-chemical properties of yoghurt containing cress seed mucilage or guar gum

Physico-chemical properties of yoghurt containing cress seed mucilage or guar gum

8 23 1

Physico-chemical properties of grape (Vitis vinifera L.) pomace fortified drinkable yoghurt

Physico-chemical properties of grape (Vitis vinifera L.) pomace fortified drinkable yoghurt

6 66 0

Utilization of inulin extracted from chicory (Cichorium intybus L.) roots to improve the properties of low-fat synbiotic yoghurt

Utilization of inulin extracted from chicory (Cichorium intybus L.) roots to improve the properties of low-fat synbiotic yoghurt

9 43 1

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