The Impact of Sweet Potato Flour Supplementation on Functional and Sensorial Properties of Yoghurt

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"The Impact of Sweet Potato Flour Supplementation on Functional and Sensorial Properties of Yoghurt"
written by Aisha El-Attar, Nour El-Hoda Ahmed, Morsi El-Soda, Silvia M. Zaki,
published by Food and Nutrition Sciences, Vol.13 No.4, 2022

has been cited by the following article(s):

[1]	The effect of fermented sweet potato flour supplementation on the characteristics of ambon banana yoghurt
	… Food Processing & …, 2023

[2]	Allelopathic Effects of Water Extracts of Sweet Potato (Ipomoea batatas) on Seed Germination of Ageratum conyzoides
	Journal of Agricultural …, 2023

[3]	EFFECT OF REFRIGERATION STORAGE ON THE GELATION QUALITY OF FERMENTED SOYMILK USING EXOPOLYSACCHARIDE PRODUCING …
	Lapai Journal of …, 2023

[4]	Efecto del uso de harina de camote morado (Ipomoea batata) y oca blanca (Oxalis tuberosa) en la producción de yogur descremado
	2023

[5]	Efecto del uso de harina de camote morado (Ipomoea batatas L.) y oca blanca (Oxalis tuberosa) en la producción de yogur entero
	2023

[6]	Efecto del uso de harina de zanahoria blanca (Arracacia xanthorrhiza) y mashua (Tropaeolum tuberosum) en la producción de yogur descremado
	2023

[7]	Efecto del uso de harinas de cultivos andinos papa china (Colocasia esculenta) y chocho (Lupinus mutabilis) en la producción de yogur desnatado
	2023

[8]	Efecto del uso de harinas de cultivos andinos camote amarillo (Ipomoea batata) y oca amarilla (Oxalis tuberosa) en la producción de yogur desnatado
	2023

[1]	Purple sweet potato as a natural stabilizer in dairy products Food systems, 2026 DOI:10.21323/2618-9771-2025-8-4-555-565

[2]	Effect of purple sweet potato paste (Ipomoea batatas L.) addition on yoghurt quality IOP Conference Series: Earth and Environmental Science, 2025 DOI:10.1088/1755-1315/1445/1/012014

[3]	Effect of Lyophilised Sweet Potato on the Quality and Nutritional Characteristics of Set Yogurt Food Science & Nutrition, 2025 DOI:10.1002/fsn3.70111