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| Augmenting yogurt quality attributes through hydrocolloidal gums |
| Lubna Rafiq, Tahir Zahoor, Ambreen Sagheer, Nazia Khalid, Ubaid ur Rahman, Atif Liaqat |
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Anim Biosci. 2020;33(2):323-331. Published online October 26, 2018 DOI: https://doi.org/10.5713/ajas.18.0218 |
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Augmenting yogurt quality attributes through hydrocolloidal gums Asian-Australasian Journal of Animal Sciences. 2020;33(2):323-331  Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage Food Hydrocolloids. 2008;22(7):1291-1297 Quality attributes of set yogurt made from lactoperoxidase system activated cow’s milk Heliyon. 2023;9(7):e17507 Quality attributes of a heart healthy yogurt LWT - Food Science and Technology. 2008;41(3):537-544 Effect of sugar and fat on sensory attributes of flavoured yogurt Food Quality and Preference. 1993;4(1-2):97 Quality attributes of yogurt with Lactobacillus casei and various prebiotics LWT - Food Science and Technology. 2007;40(10):1808-1814 Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage Food Chemistry: X. 2022;14:100332 Effects of mixed starters on quality attributes of probiotic yogurt using statistical design approach Nutrition & Food Science. 2019;49(1):158-169 Augmenting Data Quality through High-Precision Gender Categorization Journal of Data and Information Quality. 2019;11(2):1-18 A Hedonic Valuation of Health and Nonhealth Attributes in the U.S. Yogurt Market Agribusiness. 2015;32(3):299-313 |
