| 1 |
The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten-free pancake
|
Food Science & Nutrition
|
| 2 |
Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low-fat cream cheese
|
Food Science & Nutrition
|
| 3 |
The assessment of microencapsulated Lactobacillus plantarum survivability in rose petal jam and the changes in physicochemical, textural and sensorial characteristics of the product during storage
|
Scientific Reports
|
| 4 |
Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt
|
Food Science & Nutrition
|
| 5 |
بررسی خواص فیزیکوشیمیایی، حسی و رئولوژیکی (رفتار خزش) مربا آلبالو بر پایه استویا و بهینه سازی فرمولاسیون با روش سطح پاسخ
|
Journal of Food Science and Technology (Iran)
|
| 6 |
Optimization of physicochemical, textural, and rheological properties of sour cherry jam containing stevioside by using response surface methodology
|
Food Science & Nutrition
|
| 7 |
Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage
|
Food Science & Nutrition
|
| 8 |
Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed‐enriched stirred probiotic yogurt by using response surface methodology
|
LWT-FOOD SCIENCE AND TECHNOLOGY
|
| 9 |
Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus
|
Food Science & Nutrition
|
| 10 |
بررسی اثر پری بیوتیکی سبوس جو و برنج بر روی لاکتوباسیلوس اسیدوفیلوس در ماست کم چرب
|
Iranian Journal of Nutrition Sciences and Food Technology
|