Now showing items 1-5 of 5
Preliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodology
(Elsevier Science Bv, 2015)
The aim of this study was to evaluate the possibility of using hazelnut slurry in manufacture of yoghurt. A yoghurt-like product was prepared from hazelnut slurry fortified with skimmed milk powder. The effects of the total ...
Preliminary investigation of yoghurt enriched with hazelnut milk
(Univ Putra Malaysia Press, 2019)
The present work aimed to investigate the use of hazelnut milk (HM) with dairy milk in the preparation of yoghurt. Cow milk (CM) mixed with HM (75: 25, v/v) was used as the raw material for HM-enriched yoghurt (HMEY). The ...
How does corporate social responsibility create customer loyalty? The role of corporate image
(Emerald Group Publishing Ltd, 2017)
Purpose - This paper aims to investigate whether corporate image has a mediating effect on the influence of corporate social responsibility (CSR) on customer loyalty in independent hotels. Design/methodology/approach - ...
Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry
This study aimed to evaluate the physicochemical, chemical, rheological, sensorial and microbiological properties of yoghurt enriched with polyunsaturated fatty acids (PUFAs). The PUFA-enriched yoghurt was prepared with ...
Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods
The aim of this study was to evaluate the effect of the dried sourdoughs produced with two different fermentation methods [Spontaneous fermentation(SPF) and starter of lactic acid bacteria-added fermentation(STF)], and ...