Results 231 to 240 of about 50,856 (247)

Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt

Journal of Dairy Science, 2021
Harjinder Singh, Aiqian Ye, Siqi Li
exaly  

Effect of rice bran on properties of yogurt: Comparison between addition of bran before fermentation and after fermentation

Food Hydrocolloids, 2023
Xiuting Hu, Shunjing Luo
exaly  

The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute

Journal of Dairy Science, 2020
Young Soon Kim
exaly  

Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts

Foods, 2020
Loreto Alonso-Miravalles, James A O’Mahony   +1 more
exaly  

Natural nutraceuticals for enhancing yogurt properties: a review

Environmental Chemistry Letters, 2023
Ahmed K Rashwan, Ahmed I. Osman
exaly  

Volatile Flavor Compounds in Yogurt: A Review

Critical Reviews in Food Science and Nutrition, 2010
Hefa Cheng
exaly  

Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt

Trends in Food Science and Technology, 2016
Salam Adnan Ibrahim, Rabin Gyawali
exaly  

Seaweed extracts as potential functional ingredients in yogurt

Innovative Food Science and Emerging Technologies, 2016
M N O'Grady, J P Kerry, N M O'Brien
exaly  

Yogurt as probiotic carrier food

International Dairy Journal, 2001
Analie Lourens-Hattingh, Bennie C Viljoen   +1 more
exaly  

Microflora and acidification properties of yogurt and yogurt-related products fermented with commercially available starter cultures

International Journal of Food Microbiology, 1993
Doris Jaros
exaly