Effect of fermentation temperature on the rheology of set and stirred yogurt

By Haque A.   Richardson R.K.   Morris E.R.  

Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. : 593-602

Elsevier

Access to resources Recommend Favorite

The relative importance of texture, taste and aroma on a yogurt-type snack food preference in the young and the elderly

By Kalviainen N.   Roininen K.   Tuorila H.  

Food Quality and Preference, Vol. 14, Iss. 3, 2003-04 ,pp. : 177-186

Elsevier

Access to resources Recommend Favorite

Synbiotic yogurt consumption by healthy adults and the elderly: the fate of bifidobacteria and LGG probiotic strain

By Granata M.   Brandi G.   Borsari A.   Gasbarri R.   Gioia D. Di  

International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 2, 2013-03 ,pp. : 162-168

Informa Healthcare

Access to resources Recommend Favorite

Consumption of Yogurt and the Incident Risk of Cardiovascular Disease: A Meta-Analysis of Nine Cohort Studies

By Wu Lei   Sun Dali  

Nutrients, Vol. 9, Iss. 3, 2017-03 ,pp. : 315-315

MDPI

Access to resources Recommend Favorite

Sweetness chemoreception theory and sweetness transduction

By Eggers S.C.   Acree T.E.   Shallenberger R.S.  

Food Chemistry, Vol. 68, Iss. 1, 2000-01 ,pp. : 45-49

Elsevier

Access to resources Recommend Favorite