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Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches

机译：非脂肪酸奶的流变，纹理和感官特性，含有Cress（Sativum）种子胶和各种淀粉

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Shahzad HUSSAIN; Abdellatif Abdelhakim MOHAMED; Mohamed Saleh ALAMRI; Ali SALEH; Mohamed Abdrabo IBRAHEEM; Akram Ahmed ABDO QASEM; Ghalia SHAMLAN; Ibrahim Abdullah ABABTAIN;
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1. Cress seed (Lepidium sativum) gum dried by vacuum, freeze, and microwave drying methods: Structural, rheological, emulsifying, and foaming properties [J] . Moniri Hannaneh, Farahmandfar Reza, Motamedzadegan Ali Journal of food process engineering . 2020,第7期

机译：通过真空，冷冻和微波干燥方法干燥水芹种子（Sativum）口香糖：结构，流变，乳化和发泡性能
2. Protein-free cress seed (Lepidium sativum) gum: Physicochemical characterization and rheological properties [J] . Razmkhah Somayeh, Razavi Seyed Mohammad Ali, Mohammadifar Mohammad Amin, Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2016,第Null期

机译：无蛋白水芹种子胶（Lepidium sativum）：物理化学特征和流变性质
3. The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum [J] . Fataneh Behrouzian, Seyed M. A. Razavi, Hojjat Karazhiyan International journal of food science & technology . 2013,第12期

机译：pH，盐和糖对水芹种子胶流变特性的影响
4. The reaction of garden cress (Lepidium sativum L.) to microwave radiation [C] . Jakubowski Tomasz Applications of Electromagnetics in Modern Techniques and Medicine (Conference) . 2018

机译：花园水芹（Sativum L.）的反应微波辐射
5. Physicochemical properties, microstructure and probiotic survivability of non-fat goat's milk yogurt using heat treated whey protein concentrate as a fat replacer [D] . McCarthy, James T. 2015

机译：使用热处理乳清蛋白浓缩物作为脂肪替代品的脱脂山羊奶酸奶的理化性质，微观结构和益生菌存活率
6. Effect of Different Starches on the Rheological Sensory and Storage Attributes of Non-fat Set Yogurt [O] . Ali Saleh, Abdellatif A. Mohamed, Mohammed S. Alamri, 2020

机译：不同淀粉对无脂酸奶的流变感官和贮藏特性的影响
7. Purification of cress seed (Lepidium sativum) gum: A comprehensive rheological study [O] . Razmkhah Somayeh, Razavi Seyed Mohammad Ali, Mohammadifar Mohammad Amin 2016

机译：水芹种子（Lepidium sativum）口香糖的纯化：综合流变学研究

Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches

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