Concepedia

Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)

Kolawole O. Falade, Opeolu M. Ogundele, Adenike O. Ogunshe, Olanrewaju Emmanuel Fayemi, Fidelis C.K. Ocloo

Journal of Food Science and Technology · 2014 · 66 citations · 32 references

Open access

Concepts

AgricultureFood ScienceMicrobiologyFood AnalysisFood ChemistryFood MicrobiologyFood Texture ChemistryMicrobial Ecology Of FoodsVegetable MicrobiologyYogurt MicrobiologyYogurt Quality AssessmentYogurt Shelf LifeYogurt Texture Development

References

32

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

Yogurt: Technology and Biochemistry

A. Y. Tamime, Hilton C. Deeth · Journal of Food Protection · 1980 · 400 citations

Agriculture, Biochemistry, Food Science +10

ILLINOIS PROCESS FOR PREPARATION OF SOYMILK

A. I. NELSON, M. I. STEINBERG, L. S. WEI · Journal of Food Science · 1976 · 214 citations

Agriculture, Food Science, Enzymology Of Foods +6

Textural and Sensory Characteristics of Whole and Skimmed Flavored Set-Type Yogurt During Long Storage

Ana Salvador, Susana Fiszman · Journal of Dairy Science · 2004 · 199 citations · Full text

Agriculture, Dairy Science, Food Science +16

Combined Effects of Culture Conditions and Storage Time on Acidification and Viscosity of Stirred Yogurt

Catherine Béal, J. Skokanova, Éric Latrille et al. · Journal of Dairy Science · 1999 · 168 citations · Full text

Agriculture, Dairy Science, Food Science +17