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Applied Physiology, Nutrition, and Metabolism Acute effects of protein composition and fibre enrichment of yogurt consumed as snacks on appetite sensations and subsequent ad libitum energy intake in healthy men /
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Food and Nutrition Sciences Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt /
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BioMed Research International Molecular Characterization, Structural Modeling, and Evaluation of Antimicrobial Activity of Basrai Thaumatin-Like Protein against Fungal Infection /
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Food Science and Technology Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design /
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PLoS ONE Evaluation of date palm pollen (Phoenix dactylifera L.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt /
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Food biophysics Effect of Ohmic Heating on the Formation and Texture of Acid Milk Gels /
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Foods Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin /
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Food science and biotechnology The effect of the addition of microbial transglutaminase before the fermentation process on the quality characteristics of three types of yogurt /
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Food science of animal resources Biochemical and Antioxidant Activity of Yogurt Supplemented with Paprika Juice of Different Colors /
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Foods Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health /
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Journal of food processing and preservation Physicochemical properties of <I>Ocimum sanctum</I> enriched herbal fruit yoghurt /
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Foods Potentiality of Self-Cloned Lactobacillus plantarum Taj-Apis362 for Enhancing GABA Production in Yogurt under Glucose Induction: Optimization and Its Cardiovascular Effect on Spontaneous Hypertensiv /
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Current research in food science Physicochemical properties of human breast milk during the second year of lactation /
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Current research in food science Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents /
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Journal of food processing and preservation Formulation of yogurt with banana peel extracts to enhance storability and bioactive properties /
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International journal of food science & technology Comparative analysis of physicochemical, rheological, sensory and flavour properties of yoghurts using a new probiotic <I>Bacillus coagulans</I> 13002 with traditional yoghurt starter /
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International journal of dairy technology Effect of sonication conditions: Time, temperature and amplitude on physicochemical, textural and sensory properties of yoghurt /
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Comprehensive reviews in food science and food safety Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate‐based diets /
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한국식품영양과학회지 Effects of Esterified Rice Flour with Citric Acid on Physicochemical and Rheological Properties of Yogurt /
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Fluids Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception /
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Acs food science & technology Use of Electro-Activated Whey as Ingredient in Fermented Milk Production: Proof of the Concept of the Technological Feasibility /
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Antioxidants Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate /
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Molecules Effect of Vitamin C Source on Its Stability during Storage and the Properties of Milk Fermented by Lactobacillus rhamnosus /
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Sustainability Exploring the Antecedents of Organic Food Purchase Intention: An Extension of the Theory of Planned Behavior /
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(2010)
International dairy journal Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation - A review /
127
(None)
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