Citations in impact factor journals
Why do cervids feed on aquatic vegetation? Behavioural Processes |
Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt Journal of Food Engineering |
The use of versatile plant antimicrobial peptides in agribusiness and human health Peptides |
Hyptenolide, a new α-pyrone with spasmolytic activity from Hyptis macrostachys Phytochemistry Letters |
Effect on nutritional, sensory, textural and microbiological
properties of low-fat yoghurt supplemented with Jerusalem artichoke
powder International Journal of Dairy Technology |
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 |
The impact of supplementing goats' milk with quinoa extract on
some properties of yoghurt International Journal of Dairy Technology |
Antioxidant properties of probiotic fermented milk supplemented
with chestnut flour (Castanea sativa
Mill) Journal of Food Processing and Preservation Vol. 41, Issue 5, e13156, 2017 |
Healthy yogurt fortified with n-3 fatty acids from
vegetable sources Journal of Dairy Science Vol. 98, Issue 12, 8375, 2015 |
Citation to this article as recorded by
Incorporation of omega‐3 fatty acid‐rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storage Food Science & Nutrition Vol. 9, Issue 1, 331, 2021 |
Fruit and Vegetable Waste: A Taste of Future Foods Edible Food Packaging |
Carbohydrates as Fat Replacers Annual Review of Food Science and Technology Vol. 8, Issue 1, 331, 2017 |
Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off Journal of Chemistry |
Corn starch nanoparticles: Preparation, characterization, and
utilization as a fat replacer in salad dressing Acta Alimentaria Vol. 48, Issue 2, 204, 2019 |
How to cite this article
M. Radi, M. Niakousari and S. Amiri, 2009. Physicochemical, Textural and Sensory Properties of Low-Fat Yogurt Produced by Using Modified Wheat Starch as a Fat Replacer. Journal of Applied Sciences, 9: 2194-2197.
DOI: 10.3923/jas.2009.2194.2197
URL: https://scialert.net/abstract/?doi=jas.2009.2194.2197
DOI: 10.3923/jas.2009.2194.2197
URL: https://scialert.net/abstract/?doi=jas.2009.2194.2197