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30 积分 2025-01-24 加入
Effect of adding grain flour fibers on the physical, rheological, and sensorial properties of yogurt
19小时前
已完结
Effect of adding grain flour fibers on the physical, rheological, and sensorial properties of yogurt
1天前
已关闭
Effect of adding grain flour fibers on the physical, rheological, and sensorial properties of yogurt
1天前
已关闭
A novel set-type yogurt with improved rheological and sensory properties by the sole addition of insoluble soybean fiber
4天前
已完结
Application of new insoluble dietary fibres from triticale as supplement in yoghurt – effects on physico‐chemical, rheological and quality properties
4天前
已完结
Structural, physicochemical, prebiotic properties of guava pulp insoluble dietary fiber and its quality enhancement ability on cow/goat yogurt: Impacts of ultrasound-assisted enzyme treatment
4天前
已完结
Set yogurt incorporated with insoluble dietary fiber maintains non-sedimentation: combined alkaline hydrogen peroxide modification and high-pressure homogenization process
4天前
已完结
Comparative assessment of functional properties, free and bound phenolic profile, antioxidant activity, and in vitro bioaccessibility of rye bran and its insoluble dietary fiber
12天前
已完结
A comparative evaluation of the composition and antioxidant activity of free and bound polyphenols in sugarcane tips
12天前
已完结
Structural elucidation, distribution and antioxidant activity of bound phenolics from whole grain brown rice
12天前
已完结
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