Concepedia

Microbial, physical and sensory properties of yogurt supplemented with lentil flour

Fatemeh Zare, Joyce I. Boye, Valérie Orsat, Claude P. Champagne, Benjamin K. Simpson

Food Research International · 2011 · 159 citations · 26 references

Concepts

AgricultureFood ScienceNutritional SciencesCereal ScienceFood AnalysisFood MicrobiologyFood Texture ChemistryLactic Acid BacteriaProbiotic Dairy ProductsTexture QualityYogurt MicrobiologyTannin Sensory PropertiesYogurt Quality AssessmentYogurt Shelf LifeYogurt Texture DevelopmentYogurt Texture Modification

References

26

Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures

R. I. Dave, Nagendra P. Shah · International Dairy Journal · 1997 · 549 citations

Agriculture, Food Science, Microbiology +14

Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts

Kasipathy Kailasapathy, I. Harmstorf, Michael Phillips · LWT · 2007 · 249 citations

Agriculture, Food Science, Microbiology +14

RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITION

Tatdao Paseephol, Darryl M. Small, Frank Sherkat · Journal of Texture Studies · 2008 · 235 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

The relationship between rheological parameters and whey separation in milk gels

J.A. Lucey · Food Hydrocolloids · 2001 · 230 citations

Agriculture, Dairy Science, Food Science +16

Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt

Florent Remeuf, Sabah A. A. Mohammed, I. Sodini et al. · International Dairy Journal · 2003 · 218 citations

Agriculture, Dairy Science, Food Science +17