1. Control of bacterial balance and continued acid production in yogurt;Abrahamsen,1974
2. Proto-cooperation factors in yogurt starter cultures;Angelov;Revue de genie industriel,2009
3. Production of probiotic low fat labneh by using exopolysaccharide-enhancing strains;Ayyad;Egypt. J. Dairy Sci.,2015
4. Chemical composition of milk from a herd of Norwegian goats;Brendehaug;J. Dairy Res.,1986
5. Volatile flavor compounds in yogurt: a review;Cheng;Crit. Rev. Food Sci. Nutr.,2010