has been cited by the following article(s):
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[1]
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Effect of dextran and concentrated fructose from Weissella cibaria in the physicochemical and sensory properties of milk bread (pan de leche), gelato and calamansi …
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International Journal of …,
2023 |
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[2]
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Effect of Tragacanth Gum and Wheat Starch as a Substitute for Gelatin on Rheological, Physical and Sensory Properties of Dairy Dessert
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Iranian Food Science and Technology …,
2023 |
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[3]
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Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts
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2020 |
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[4]
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Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan
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Journal of Food Science and Technology,
2019 |
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[5]
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Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour
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Foods,
2018 |
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[6]
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Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose
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International Journal of Dairy Technology,
2017 |
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[7]
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RESEARCH Development and characterisation of a sugar-free milk-based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose
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2017 |
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[8]
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Evaluación del comportamiento reológico de un postre lácteo a base de harina de oca (Oxalis tuberosa) y gelatina dispersos en lactosuero dulce.
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2016 |
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[9]
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Effect of Inulin and Stevia on Some Physical Properties of Chocolate Milk
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Health promotion …,
2012 |
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[10]
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PROGRAM DOUBLE DEGREE UNIVERSITAS BRAWIJAYA DAN NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY, TAIWAN
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[1]
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Study of structural and mechanical characteristics of dairy desserts with a combined composition of raw materials
Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva,
2024
DOI:10.33245/2310-9289-2024-190-2-100-108
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[2]
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Effect of dextran and concentrated fructose from Weissella cibaria in the physicochemical and sensory properties of milk bread (pan de leche), gelato and calamansi (Citrus microcarpa) juice
International Journal of Food Science & Technology,
2023
DOI:10.1111/ijfs.16757
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[3]
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Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts
Applied Sciences,
2020
DOI:10.3390/app10207064
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[4]
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Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose
International Journal of Dairy Technology,
2018
DOI:10.1111/1471-0307.12484
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[5]
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Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour
Foods,
2018
DOI:10.3390/foods7020025
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[6]
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Development and characterisation of a sugar-free milk-based dessert formulation with fig (Ficus carica
L.) and carboxymethylcellulose
International Journal of Dairy Technology,
2017
DOI:10.1111/1471-0307.12484
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