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Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes
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Physico-Chemical and Antioxidant Properties of Skimmed Varenets (Slavic Baked Milk Yogurt) Mixed with Enzyme-Modified Potato Starches
Current Research in Nutrition and Food Science Journal,
2021
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Oil bodies from dry maize germ as an effective replacer of cow milk fat globules in yogurt-like product formulation
LWT,
2019
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Impact of octenyl succinylated pearl millet (Pennisetum typhoides) starch addition as fat replacer on the rheological, textural and sensory characteristics of reduced‐fat yoghurt
International Journal of Dairy Technology,
2018
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Impact of octenyl succinylated pearl millet (Pennisetum typhoides
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International Journal of Dairy Technology,
2017
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Rheological Characteristics and Microstructure of Milk Yogurt as Influenced by Quinoa Flour Addition
Journal of Food Quality,
2016
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Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt
Frontiers in Microbiology,
2016
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