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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[13] Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements
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[14] Fortification of yogurt with β-glucans from oyster mushroom
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[15] Uso de los B-glucanos del hongo Ganoderma lucidum en productos lácteos y de panadería y sus efectos sobre la salud cardiovascular y la diabetes.
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