Quality attributes of set yogurt made from lactoperoxidase system activated cow’s milk

Author:

Assen Kedir Awol,Asfaw Mestawet Taye,Engidasew Binyam Kassa

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference36 articles.

1. The evolution, processing, varieties and health benefits of yogurt;V Weerathilake;Int. J. Sci. Res. Publ.,2014

2. Conventional and innovative processing of milk for yogurt manufacture; development of texture and flavor: a Review;Sfakianakis;Foods,2014

3. Development of Improved Quality Yogurt in Terms of Texture, Flavor, Food Value and Low Cost;Nushrat,2015

4. Draft Livestock Master Plan (DLMP) (2015-2020). Roadmaps for Growth and Transformation,2014

5. Exploring Alternatives for Milk Quality Improvement and More Efficient Dairy Production in a Smallholder Farming Context - Case Study: Mantaro Valley (Peru);Fuentes,2014

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