Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum.
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.02.007
Abstract: Abstract The present study aimed at fortification of yoghurt with walnut and flaxseed oils using guar gum. Both the oils were added separately at a concentration of 2% along with two different concentrations of guar… read more here.
Keywords: guar gum; walnut flaxseed; yoghurt samples; oil ... See more keywords
Impact of Milk Fortification on the Microbiological and Physicochemical Properties of Set-Type Skimmed Yoghurt Using Three Commercial Soluble Prebiotics
Sign Up to like & getrecommendations! Published in 2019 at "Foods"
DOI: 10.3390/foods8060181
Abstract: The impact of milk fortification on the microbiological and physicochemical properties of a set-type skimmed yoghurt using three commercial soluble prebiotics (inulin, iso-malto-oligosaccharides, and xylo-oligosaccharides) at either 3 or 5 g/kg was assessed. The three… read more here.
Keywords: fortification microbiological; milk fortification; impact milk; yoghurt ... See more keywords