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[1]
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Physicochemical properties & sensory evaluation of sago resistant starch Yogurt drink
XIV INTERNATIONAL CONFERENCE ELECTROMACHINING 2023,
2024
DOI:10.1063/5.0196287
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[2]
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Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes
Journal of Food Processing and Preservation,
2021
DOI:10.1111/jfpp.15322
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[3]
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Physico-Chemical and Antioxidant Properties of Skimmed Varenets (Slavic Baked Milk Yogurt) Mixed with Enzyme-Modified Potato Starches
Current Research in Nutrition and Food Science Journal,
2021
DOI:10.12944/CRNFSJ.9.1.09
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[4]
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Oil bodies from dry maize germ as an effective replacer of cow milk fat globules in yogurt-like product formulation
LWT,
2019
DOI:10.1016/j.lwt.2019.01.068
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[5]
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Impact of octenyl succinylated pearl millet (Pennisetum typhoides
) starch addition as fat replacer on the rheological, textural and sensory characteristics of reduced-fat yoghurt
International Journal of Dairy Technology,
2017
DOI:10.1111/1471-0307.12461
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[6]
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Rheological Characteristics and Microstructure of Milk Yogurt as Influenced by Quinoa Flour Addition
Journal of Food Quality,
2016
DOI:10.1111/jfq.12210
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[7]
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Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt
Frontiers in Microbiology,
2016
DOI:10.3389/fmicb.2016.01876
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