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Journal Abstract Search

767 related items for PubMed ID: 25808084

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  • 3. Quality of yogurt fortified with magnesium lactate.
    Szajnar K, Znamirowska A, Kalicka D, Kuźniar P, Najgebauer-Lejko D.
    Acta Sci Pol Technol Aliment; 2018; 17(3):247-255. PubMed ID: 30269464
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  • 6. Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk.
    Senaka Ranadheera C, Evans CA, Adams MC, Baines SK.
    Food Chem; 2012 Dec 01; 135(3):1411-8. PubMed ID: 22953874
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  • 7. Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.
    Costa MP, Frasao BS, Silva AC, Freitas MQ, Franco RM, Conte-Junior CA.
    J Dairy Sci; 2015 Sep 01; 98(9):5995-6003. PubMed ID: 26188580
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  • 10. Addition of pectin and whey protein concentrate minimises the generation of acid whey in Greek-style yogurt.
    Gyawali R, Ibrahim SA.
    J Dairy Res; 2018 May 01; 85(2):238-242. PubMed ID: 29785897
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  • 13. Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01.
    Wang H, Wang C, Wang M, Guo M.
    J Food Sci; 2017 Nov 01; 82(11):2650-2658. PubMed ID: 29125639
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  • 17. Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality.
    Soukoulis C, Panagiotidis P, Koureli R, Tzia C.
    J Dairy Sci; 2007 Jun 01; 90(6):2641-54. PubMed ID: 17517704
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  • 18. Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties.
    Turgut T, Cakmakci S.
    Probiotics Antimicrob Proteins; 2018 Mar 01; 10(1):64-70. PubMed ID: 28417292
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  • 20. Individual and sequential effects of stirring, smoothing, and cooling on the rheological properties of nonfat yogurts stirred with a technical scale unit.
    Guénard-Lampron V, St-Gelais D, Villeneuve S, Turgeon SL.
    J Dairy Sci; 2019 Jan 01; 102(1):190-201. PubMed ID: 30343906
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