| 1 |
The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten-free pancake
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Food Science & Nutrition
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| 2 |
Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low-fat cream cheese
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Food Science & Nutrition
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| 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
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Scientific Reports
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| 4 |
Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt
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Food Science & Nutrition
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| 5 |
Optimization of physicochemical, textural, and rheological properties of sour cherry jam containing stevioside by using response surface methodology
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Food Science & Nutrition
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| 6 |
Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage
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Food Science & Nutrition
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| 7 |
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
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LWT-FOOD SCIENCE AND TECHNOLOGY
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| 8 |
Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus
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Food Science & Nutrition
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