CHEMICAL AND MICROBIAL PROPERTIES OF YOGURT PROCESSED FROM COW'S MILK AND SOYMILK-Reference-Cited by-同舟云学术

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CHEMICAL AND MICROBIAL PROPERTIES OF YOGURT PROCESSED FROM COW'S MILK AND SOYMILK

Published:2009-04 Issue:2 Volume:33 Page:245-254
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

FARINDE E.O.,ADESETAN T.O.,OBATOLU V.A.,OLADAPO M.O.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00336.x/fullpdf

Reference23 articles.

1. AKINNUBI, S. 1998. Yoghurt drink manufacturing. Business Guide. National Concord. May 22nd. p. 22.

2. BRYCE, K. 1992. The Fifth Kingdom Mycologue Publications, Ontario. p. 412.

3. The appreciation of milk. The influence of lactose intolerance and food habits on the consumption of milk;DENHARTOG;AT Source,1992

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2. Optimization of water chestnut (Trapa bispinosa) starch, fructo-oligosaccharide and inulin concentrations for low-fat flavoured yogurt consisting of a probiotic Lacticaseibacillus rhamnosus strain;Sustainable Food Technology;2024

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4. Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt;Journal of Food Processing and Preservation;2023-11-24

5. Techno-Functional Assessment of Riboflavin-Enriched Yogurt-Based Fermented Milk Prepared by Supplementing Riboflavin-Producing Probiotic Strains of Lactiplantibacillus plantarum;Probiotics and Antimicrobial Proteins;2022-12-14

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