Ads
    Related paper
  1. Enhanced Functional, Sensory, Microbial and Texture Properties of Low-Fat Set Yogurt Supplemented With High-Density Inulin
  2. Physicochemical and sensory characteristics of orange juice supplemented yogurt
  3. Major Health Benefits and Functional and Sensory Properties of Cookies Prepared from All Purpose Flour Supplemented with Fox Nut
  4. Effect of Blackgram (Phaseolus Mungo) Husk on Microbial, Physiochemical and Sensory Attributes of Synbiotic Yogurt
  5. Investigating the Effects of Inulin as a Carbohydrate Based Fat Replacer on Rheological and Sensory Properties of UHT Cream
  6. Iranian grape syrup used as a prebiotic and its effect on the physicochemical, microbiological, and sensory properties of probiotic yogurt
  7. Physical and sensory properties of noodles supplemented with germinated mungbean flour
  8. The Impact of Incorporation of Essential Oil of Citrus aurantium Peels on the Texture, Sensory Properties and Kinetics of Liberation of Aroma of Biscuits
  9. The texture of non-fat yogurt with proteins isolates and concentrates
  10. Functional and sensory properties of jam with different proportions of pineapple, cucumber, and Jatropha leaf