Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties

Role of lactic acid bacteria on the yogurt flavour: A review

(2017) Chen Chen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage

(2017) Changkun Li et al.   JOURNAL OF DAIRY SCIENCE

Mismatch between Probiotic Benefits in Trials versus Food Products

(2017) Mary Scourboutakos et al.   Nutrients

Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

(2016) Xue Han et al.   Biomed Research International

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

(2014) E. Mani-López et al.   JOURNAL OF DAIRY SCIENCE

Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink

(2013) Mohammad Daneshi et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Bifidobacteria in milk products: An overview of physiological and biochemical properties, exopolysaccharide production, selection criteria of milk products and health benefits

(2013) P.H.P. Prasanna et al.   FOOD RESEARCH INTERNATIONAL

Efficacy of Different Probiotic Combinations on Death and Necrotizing Enterocolitis in a Premature Rat Model

(2013) Shu-Fen Wu et al.   JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION

Formation and Physical Properties of Yogurt

(2011) W. J. Lee et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Health benefits of probiotics: are mixtures more effective than single strains?

(2011) C. M. C. Chapman et al.   EUROPEAN JOURNAL OF NUTRITION

Volatile Flavor Compounds in Yogurt: A Review

(2010) Hefa Cheng   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION