1. Improved recovery of stressed Bifidobacterium from water and frozen yogurt;Arany;J. Food Prot.,1995
2. Biochemical characteristics and stability of Bifidobacterium bifidum in frozen yogurt supplemented with condensed cheese whey;Baig;J. Dairy Foods Home Sci.,1995
3. Enhancing market milk value of milk by adding cultures;Chandan;J. Dairy Sci.,1998
4. Chandan, R. C., and K. M. Shahani. 1992. Pages 1-56 in Yogurt. Y.H.Hui, ed. Dairy Science and Technology Handbook. 2. Product Manufacturing. VCH Publishers Inc., New York.
5. Davidson, R. H. 1995. Culture enumeration, lactose hydrolysis and sensory changes in stored frozen yogurt fermented with two culture systems. M.S. Thesis. Virginia Polytechnic Institute and State University, Blacksburg.