1. Effect of stabilizers on the physico-chemical and sensory attributes of thermized yoghurt;J Alakali;African Journal of Biotechnology,2008
2. Comparison of the acidification activities of commercial starter cultures in camel and bovine milk;T Berhe;LWT,2018
3. A Study on Mixing Camel Milk with Cow, Sheep and Goat Milk in Different Proportions in Yoghurt Production;S Bulca;Turkish Journal of Agriculture: Food Science and Technology,2019
4. Assessment of Bacteria Present in Yoghurt Sold on Awka Metropolis;C;Scholars Journal of Applied Medical Sciences (SJAMS),2014