Comparison of tuf gene-based qPCR assay and selective plate count for Bifidobacterium animalis subsp. lactis BB-12 quantification in commercial probiotic yoghurts

by Mehraban, M. H., Khalvati, B., Kargar, M., Odooli, S., Safari, A., Ghasemi, Y.
Published 2023

Antidiarrheal and antioxidative capability of synbiotic yogurt to the rats

by Rahayu, W. P., Astawan, M., Wresdiyati, T., Mariska, S.
Published 2016

Effect of sucrose addition to antioxidant activity and colour in blue pea flower (Clitoria ternatea L.) yoghurt

by Nadia, L. S., Suharman, Sutakwa, A.
Published 2024

Study on chemical, physical, microbiological and sensory of yoghurt enriched by Spirulina platensis

by Agustini, T. W., Soetrisnanto, D., Ma’ruf, W. F.
Published 2018

Optimization and development of Misti dahi (sweetened yoghurt) from mixture of cow and goat milk

by Deka, S. C., Kalita, N. K., Seth, D.
Published 2018

Physico-chemical and sensory quality of mung bean (Vigna radiata) enriched stirred yoghurt

by Priyadarshani, W. M. D., Muthumuniarachchi, M. A. M. R
Published 2023

Sensory and microbiological evaluation of probiotic yoghurt made with different types of probiotic cultures starter Lactobacillus acidophilus LA-5® and Bifidobacterium animalis sub...

by Ratnasari, D., Nuriannisa, F., Farida, I. N., Lestari, L. A., Yuliani, K., Azizah, E. F.
Published 2024

Produk olahan

Published 2022

Optimisation of yogurt mousse dairy protein levels: a rheological, sensory, and microstructural study

by Casanova-Yepes, H., Carmona-Tamayo, R., Torres-Oquendo, J. D., Gomez-Betancur, A. M., Jaimes-Jaimes, J.
Published 2022

Surveillance of sodium benzoate and potassium sorbate preservatives in dairy products produced in Hamedan province, north west of Iran

by Shekarchi, M., Khodadadi, I., Karami, Z., Salehi, S., Akbari-adergani, B.
Published 2018

Statistical optimization of bacteriocin produced from Lactobacillus delbrueckii subsp bulgaricus isolated from yoghurt

by Radha, K. R., Padmavathi, T.
Published 2019

Proximate analysis of goat milk yogurt powder produced by freeze drying and vacuum-oven drying and in comparing with freeze-dried yogurt powder prepared with tualang honey

by Siti Norhannani Ahmat Azemi, Norshafiqah Zainul, Asmaliza Abd. Ghani, Tang, John Yew Huat
Published 2022

[Production of yoghurt from Streblus extract (Streblus asper)]

by Mohd Nordin Haji Lajis (Pertanian Malaysia Univ., Serdang, Selangor. Jabatan Kimia), Mohd Yazid Manap, Faridah Hanum Ibrahim, Abdullah Sipat
Published 2013

Physicochemical and functional properties of yoghurt made of cow milk, colostrum, and milk-colostrum combination

by Setyawardani, T., Arkan, N. D., Rahardjo, A. H. D.
Published 2024

Mung bean sprouts yoghurt rich in antioxidants as a functional drink during pandemic

by Erminawati, E., Winarsi, H., Andreas, A., Nuraeni, I.
Published 2024

Probiotic yoghurt flavored with organic beet with carrot, cassava, sweet potato or corn juice: Physicochemical and texture evaluation, probiotic viability and acceptance

by de Oliveira, A. S., da Silva, I. C. F., Dionísio, J. N., Klososki, S. J., Januário, J. G. B., Pimentel, T. C., de Oliveira, J. F.
Published 2018

Effect of calcium and vitamin D₂ fortification on physical, microbial, rheological and sensory characteristics of yoghurt

by Kaushik, R., Arora, S.
Published 2019

Effects of sonication condition on milk-soymilk yogurt properties

by Erfanian, Arezoo, Babak Rasti
Published 2021

Preliminary investigation of yoghurt enriched with hazelnut milk

by Ilyasoglu, H., Yilmaz, F.
Published 2021

Viability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio-yogurts made from camel-and cow-milk

by Shori AmalBakar, Baba Ahmad Salihin
Published 2021