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Enhancing Low-Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality
The objective of this study was to determine the effect of XG addition on low-fat yogurt (LFY)
properties. Pasteurized skimmed buffalo milk (SBM) was heated to 95±2° C for 16 s, cooled …
properties. Pasteurized skimmed buffalo milk (SBM) was heated to 95±2° C for 16 s, cooled …
Influence of legumes flour on physical and sensory attributes of gluten-free breads
AS Abdel-Gawad, MN Elghazali… - … Journal of Sciences …, 2024 - aujst.journals.ekb.eg
The aim of this investigation was incorporation of some legumes flour into making of gluten-
free pan bread (GFPB) and study their impact on the physical properties, staling rate and …
free pan bread (GFPB) and study their impact on the physical properties, staling rate and …
Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent
D Anwar, H Eid, S Rashad… - Food Technology …, 2024 - ftrj.journals.ekb.eg
This study investigated the impact of substituting xanthan gum with chia (Salvia hispanica L.)
on the nutritional and microbiological quality of gluten-free pan bread. A gluten-free pan …
on the nutritional and microbiological quality of gluten-free pan bread. A gluten-free pan …