1. Abbasi S, Azari S (2011) Efficiency of novel iron microencapsulation techniques: fortification of milk. Int J Food Sci Technol 46:1927–1933
2. Abdel-Hameed ES, Nagaty MA, Salman MS, Bazaid SA (2014) Phytochemicals, nutritionals and antioxidant properties of two prickly pear cactus cultivars (Opuntia ficus indica mill.) growing in Taif, KSA. Food Chem 160:31–38
3. Abedi D, Feizizadeh S, Akbari V, Jafarian-Dehkordi A (2013) In vitro anti-bacterial and anti-adherence effects of Lactobacillus delbrueckii subsp. bulgaricus on Escherichia coli. Res Pharm Sci 8:260–268
4. Achanta K, Aryana KJ, Boeneke CA (2007) Fat free plain set yogurts fortified with various minerals. LTW Food Sci Technol 40:424–429
5. Akalin AS, Fenderya S, Akbulut N (2004) Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage. Int J Food Sci Technol 39:613–621