Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure …
F Benmeziane, RK Raigar, NEH Ayat, D Aoufi… - Lwt, 2021 - Elsevier
This study aims to assess the quality attributes of lentil flour fortified yoghurt during cold
storage (6±2° C) for 21 days. Yogurt formulation was based on the addition of roasted and …
storage (6±2° C) for 21 days. Yogurt formulation was based on the addition of roasted and …
Physicochemical and rheological properties of lentil milk/inulin blend—A feta cheese analogue
In recent years, due to nutritional conditions and increasing consumer awareness, the
tendency of using healthy food has been necessary. Besides, much consideration is given to …
tendency of using healthy food has been necessary. Besides, much consideration is given to …
Enhancement of Nutritional Profile, Rheological and Quality Features of Wheat Flour Biscuits Supplemented with Lentil-oat Flour: Quality Features of Wheat Lentil-oat …
Malnutrition is most prevalent in the children particularly in developing countries like
Pakistan. Statistics have revealed a horrible picture about children suffering from Protein …
Pakistan. Statistics have revealed a horrible picture about children suffering from Protein …
[图书][B] Effects of yogurt fortification with different legumes protein on the physio-Chemical, microbiological, and rheological properties
P Pahariya - 2018 - search.proquest.com
Nowadays, yogurt (a nutritious fermented dairy product) is getting popular around all over
the world due to beneficial action provided by bacteria present in yogurt culture. Along with …
the world due to beneficial action provided by bacteria present in yogurt culture. Along with …
[PDF][PDF] Determination of physico-chemical and sensorial properties of functional Kavıca flour yogurt.
F Yangılar - 2021 - researchgate.net
It was aimed to examine the production and acceptability of yoghurts enriched with Kavılca
flour in this study. For this purpose, yoghurts were produced using different concentrations of …
flour in this study. For this purpose, yoghurts were produced using different concentrations of …