A
-
Antioxidant activity
IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK [Volume 49, Issue 2, 2021, Pages 65-76]
M
-
Mango
EFFECT OF SUPPLEMENTING YOGHURT WITH MANGO'S PULP FIBERS POWDER ON ITS QUALITY AND THE SURVIVAL OF BIFIDOBACTERIA [Volume 49, Issue 2, 2021, Pages 89-99]
O
-
Organoleptic properties
IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK [Volume 49, Issue 2, 2021, Pages 65-76]
-
Organoleptic properties
QUALITY OF YOGHURT MADE FROM COW'S MILK FORTIFIED WITH WHEY PROTEIN ISOLATE [Volume 49, Issue 2, 2021, Pages 77-87]
R
-
Rheological properties
IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK [Volume 49, Issue 2, 2021, Pages 65-76]
S
-
Stabilizers
IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK [Volume 49, Issue 2, 2021, Pages 65-76]
-
Syneresis
QUALITY OF YOGHURT MADE FROM COW'S MILK FORTIFIED WITH WHEY PROTEIN ISOLATE [Volume 49, Issue 2, 2021, Pages 77-87]
Y
-
Yoghurt drink
IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK [Volume 49, Issue 2, 2021, Pages 65-76]
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