Results 251 to 260 of about 22,721 (293)

Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt

Food Research International, 2023
Yeming Chen, Xingfei Li, Xiangzhen Kong
exaly  

“Yoghurt”

Notes and Queries, 1916
openaire   +2 more sources

LACTOSE IN YOGHURT

The Lancet, 1980
openaire   +2 more sources

Yoghurt

1999
R Robinson, A Tamime
openaire   +1 more source

Effects of Commercial Polysaccharides Stabilizers with Different Charges on Textural, Rheological, and Microstructural Characteristics of Set Yoghurts

Foods, 2022
Mingsheng Dong, Zhiwen Ge
exaly  

Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Food Hydrocolloids, 2021
Sucheta Khubber, Kartikey Chaturvedi, Nitya Sharma   +2 more
exaly  

Winter Yoghurt

2017
Kış yoğurdu ülkemizin Van, Sivas, Hatay illeri ile Akdeniz Bölgesinin bazı illerinde daha çok küçük işletmelerdeve kırsal kesimde yaşayan aileler tarafından geleneksel yöntemlerle üretilen konsantre bir yoğurt çeşididir.Bu yoğurt değişik bölgelerimizde; tuzlu yoğurt, güz yoğurdu ve pişmiş yoğurt adıyla bilinmektedir.
openaire   +1 more source

Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study

Food Research International, 2023
Lokesh Kumar, Pascal Schlich, Luca Serventi   +2 more
exaly  

5385743 Yoghurt flavor and process for the manufacturing of a yoghurt flavor

Biotechnology Advances, 1995
openaire   +2 more sources

Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing strains

Food Research International, 2013
P H P Prasanna, D Charalampopoulos
exaly