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Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage

机译：亚麻籽冷藏型亚麻籽功能酸奶的纹理和感官表征

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Malihe Mousavi; Ali Heshmati; Amir Daraei Garmakhany; Aliasghar Vahidinia; Mehdi Taheri;
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1. Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage [J] . Malihe Mousavi, Ali Heshmati, Amir Daraei Garmakhany, Food Science & Nutrition . 2019,第3期

机译：亚麻籽冷藏型亚麻籽功能酸奶的纹理和感官表征
2. Physicochemical, microbial, and sensory properties of yogurt supplemented with flaxseeds during fermentation and refrigerated storage [J] . Mihoubi Mehdia, Amellal-Chibane Hayet, Mekimene Lakhdar, Mediterranean journal of nutrition and metabolism . 2017,第3期

机译：在发酵和冷藏储存期间亚麻籽酸奶的物理化学，微生物和感觉特性
3. Characterization of functional, biochemical and textural properties of synbiotic low-fat yogurts during refrigerated storage. [J] . Ramchandran L., Shah N. P. LWT-Food Science & Technology . 2010,第5期

机译：共生低脂酸奶在冷藏过程中的功能，生化和质地特性的表征。
4. Characterization of low- and non-fat yogurt manufactured with addition of beta-glucanas a dietary supplement [C] . S. Aboushanab, D. Vyrova, I. Selezneva International Young Researchers Conference . 2018

机译：用添加β-葡聚糖制造的低和非脂肪酸奶的表征膳食补充剂
5. Supplementation of Beverage, Yogurt and Probiotic Fermented Milk with Lentil Flour and Pea Flour and Study of their Microbial, Physical and Sensory Properties after Production and During Storage. [D] . Zare, Fatemeh. 2011

机译：用扁豆粉和豌豆粉补充饮料，酸奶和益生菌发酵乳，并研究其生产后和储存期间的微生物，物理和感官特性。
6. Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage [O] . Malihe Mousavi, Ali Heshmati, Amir Daraei Garmakhany, 2019

机译：冷藏期间添加亚麻籽的功能酸奶的质地和感官特性
7. Chemical Composition, Texture and Sensory Evaluation of Yogurts Supplemented with Amaranth Flour [O] . Alma Aytkozhayevna Shunekeyeva, Mariam Alimardanova, Majorov Alexandr Albertovich 2021

机译：用苋菜面粉补充了酸奶的化学成分，质地和感官评价

Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage

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