Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria

Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

(2012) A.S. Akalın et al.   JOURNAL OF DAIRY SCIENCE

Dietary supplementation with nonconventional feeds from the Middle East: Assessing the effects on physicochemical and organoleptic properties of Awassi sheep milk and yogurt

(2011) M. Hilali et al.   JOURNAL OF DAIRY SCIENCE

Measuring of the Perceptibility and Acceptability in Various Color Quality Measures

(2011) A-Ri Kim et al.   Journal of the Optical Society of Korea

Growth and survival of Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 in yogurt for use as a functional food

(2008) Sharareh Hekmat et al.   Innovative Food Science & Emerging Technologies

An investigation of some properties of banana yogurts made with commercial ABT-2 starter culture during storage

(2008) IHSAN BAKIRCI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Production and evaluation of a probiotic yogurt usingLactobacillus caseissp.casei

(2008) HASSAN KORBEKANDI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

EFFECT OF COLD STORAGE ON CULTURE VIABILITY AND SOME RHEOLOGICAL PROPERTIES OF FERMENTED MILK PREPARED WITH YOGURT AND PROBIOTIC BACTERIA

(2008) MARIA REGINA DAMIN et al.   JOURNAL OF TEXTURE STUDIES