1. Determining and modeling rheological characteristics of quince seed gum;Abbastabar;Food Hydrocolloids,2015
2. Optimisation of the microencapsulation conditions and physicochemical properties of enteric‐coated lactase microcapsules;Ahn;International Journal of Dairy Technology,2019
3. Effects of Lactobacillus rhamnosus GG addition in ice cream;Alamprese;International Journal of Dairy Technology,2005
4. The effect of proteolytic activity of starter cultures on technologically important properties of yogurt;Amani;Food Sciences and Nutrition,2017
5. Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG;Ananta;International Dairy Journal,2005