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Effect of pullulan on physicochemical, microbiological, and sensory quality of yogurts.
Current Pharmaceutical Biotechnology, 2019BACKGROUND Pullulan can partially or completely replace starch or fat, thanks to which it can be used for the production of dietetic food. It allows you to maintain the desired consistency, increases the viscosity of the product.
Anna Chlebowska-Śmigiel +5 more
semanticscholar +1 more source
Food & Function, 2019
The consumption of β-glucan-rich barley can contribute to a healthy diet. Sensory properties may be improved by roasting whereby the nutritional value should be preserved.
W. Schlörmann +7 more
semanticscholar +1 more source
The consumption of β-glucan-rich barley can contribute to a healthy diet. Sensory properties may be improved by roasting whereby the nutritional value should be preserved.
W. Schlörmann +7 more
semanticscholar +1 more source
Importance of sensory quality signals in consumers’ food choice
, 2021K. Jürkenbeck, A. Spiller
semanticscholar +1 more source
The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality
European Food Research and Technology, 2020Hosam Elhalis +3 more
semanticscholar +1 more source
Time to add screening for financial hardship as a quality measure?
Ca-A Cancer Journal for Clinicians, 2021Cathy J Bradley +2 more
exaly
Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
exaly
Impairment‐driven cancer rehabilitation: An essential component of quality care and survivorship
Ca-A Cancer Journal for Clinicians, 2013Julie K Silver
exaly