Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Quality and Sensory Properties of Reduced Fat Yoghurt Made with Addition of β-Glucans"
written by Eleni C. Pappa, Efthymia Kondyli, William MacNaughtan, Athanasia Kakouri, Konstantinos Nesseris, Cleanthes Israilides,
published by Food and Nutrition Sciences, Vol.9 No.4, 2018
has been cited by the following article(s):
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[12] FT-IR Method Limitations for β-Glucan Analysis
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[13] The Effect of Adding Chemically Modified Whey proteins to low-fat Buffalo Milk as a fat replacers in the physicochemical, Rheological and Sensory Properties of …
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[14] Studying of Physicochemical and Sensory Properties of Reduced Fat Yogurt Manufactured by Adding Beta-Glucan of Barley
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[15] Biotechnological addition of β-glucans from cereals, mushrooms and yeasts in foods and animal feed
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[16] Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed. Processes 2021, 9, 1889
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[17] Influence of fat substitution by inulin on fermentation process and physical properties of set yoghurt evaluated by an optical sensor
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[18] Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements
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[19] Fortification of yogurt with β-glucans from oyster mushroom.
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[20] Fortification of yogurt with β-glucans from oyster mushroom
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