Evaluation of lupine seeds (Lupinus albus L.) neutral extract as a texture improver in low-fat yogurt production-Reference-Cited by-同舟云学术

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Evaluation of lupine seeds (Lupinus albus L.) neutral extract as a texture improver in low-fat yogurt production

Published:2024-04 Issue: Volume:263 Page:130303
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Ahmed Samia A.^ORCID,Helmy Wafaa A.,Ibrahim Osama A.

Publisher

Elsevier BV

Reference63 articles.

1. Effects of prebiotic and probiotic supplementation on lactase deficiency and lactose intolerance: a systematic review of controlled trials;Leis;Nutrients,2020

2. Low_methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking;Khubber;Food Hydrocoll.,2021

3. The effect of natural plant-based homogenates as additives on the quality of yogurt: a review;Fan;Food Biosci.,2022

4. Statistical improvement of protease production from a new isolate Bacillus thuringiensis strain-MA8 and its application in the production of enzyme-modified cheese;Abdella;Int. J. Biol. Macromol.,2023

5. Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties;Yousefi;Trends Food Sci. Technol.,2019

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