Add to ORKGThis is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens
In this study, persimmon and apple powders obtained by freeze-drying were incorporated into low-fat,...
Industrial by‐product like orange peel plays an important role in pectin manufacture. The objective ...
This work was intended to determine the effect of okra gum in combination with various starches on t...
This is an open access article distributed under the terms of the Creative Commons Attribution Non-C...
In this study, a possible use of ß-glucan hydrocolloidal composite as a fat replacer in the manufact...
WOS: 000257275700011In this study, a possible use of beta-glucan hydrocolloidal composite as a fat r...
This study evaluated the effects of adding alcoholic and aqueous extracts of thyme on microbiologica...
This article belongs to the Special Issue Grapes and their Derivatives in Functional Foods.The aim o...
The incorporation of cereals in yogurt has recently gained increasing consumer approval, for its hig...
This is an open access article distributed under the terms of the Creative Commons Attribution Non-C...
This research explored the sensory characteristics and consumer acceptance of novel yogurt. The stud...
Yogurt is a type of fermented milk with high nutritional value. The addition of passion fruit peel f...
W pracy scharakteryzowano cechy jakościowe wybranych jogurtów po wytworzeniu oraz po 7 i 14 dniach p...
Abstract: In this study, stirred type yoghurt with cornelian, rosehip, morello cherry (marmalades), ...
ABSTRACT: Yogurt is defined as a coagulated milk product obtained from the fermentation of lactose i...
In this study, persimmon and apple powders obtained by freeze-drying were incorporated into low-fat,...
Industrial by‐product like orange peel plays an important role in pectin manufacture. The objective ...
This work was intended to determine the effect of okra gum in combination with various starches on t...
This is an open access article distributed under the terms of the Creative Commons Attribution Non-C...
In this study, a possible use of ß-glucan hydrocolloidal composite as a fat replacer in the manufact...
WOS: 000257275700011In this study, a possible use of beta-glucan hydrocolloidal composite as a fat r...
This study evaluated the effects of adding alcoholic and aqueous extracts of thyme on microbiologica...
This article belongs to the Special Issue Grapes and their Derivatives in Functional Foods.The aim o...
The incorporation of cereals in yogurt has recently gained increasing consumer approval, for its hig...
This is an open access article distributed under the terms of the Creative Commons Attribution Non-C...
This research explored the sensory characteristics and consumer acceptance of novel yogurt. The stud...
Yogurt is a type of fermented milk with high nutritional value. The addition of passion fruit peel f...
W pracy scharakteryzowano cechy jakościowe wybranych jogurtów po wytworzeniu oraz po 7 i 14 dniach p...
Abstract: In this study, stirred type yoghurt with cornelian, rosehip, morello cherry (marmalades), ...
ABSTRACT: Yogurt is defined as a coagulated milk product obtained from the fermentation of lactose i...
In this study, persimmon and apple powders obtained by freeze-drying were incorporated into low-fat,...
Industrial by‐product like orange peel plays an important role in pectin manufacture. The objective ...
This work was intended to determine the effect of okra gum in combination with various starches on t...