"Application of Renneted Skim Milk as a Fat Mimetics in Nonfat Yoghurt"
written by Marjan Nouri, Hamid Ezzatpanah, Soleiman Abbasi,
published by Food and Nutrition Sciences, Vol.2 No.6, 2011
has been cited by the following article(s):
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[5] Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria
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[6] The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk
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[8] 薑蛋白酶於肉品嫩化及凝乳之應用研究.
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[9] IMPROVING PROPERTIES OF NON-FAT YOGHURT USING FAT REPLACERS
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[10] Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt
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[11] Rheological Characteristics and Microstructure of Milk Yogurt as Influenced by Quinoa Flour Addition
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[12] IMPROVEMENT OF NUTRITIONAL AND HEALTHY VALUES OF YOGHURT BY FORTIFICATION WITH RUTUB DATE
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[13] Improvement of nutritional and healthy values of yoghurt by fortification with rutub date.
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[14] Επίδραση της λιποπεριεκτικότητας του γάλακτος στην παρασκευή γιαούρτης
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[15] Effects of formulation on characteristics of probiotic yogurt enriched by gas and passion fruits
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[16] Influence of dietary fiber from pea on some quality characteristics of yoghurts
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[17] Effects of Formulation on Characteristics of Probiotic Yoghurt Enriched by Gac fruit
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