Effect of Antimicrobial Myrrh on the Color and Viscosity of Plain Yogurt over Its Shelf Life

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Effect of Antimicrobial Myrrh on the Color and Viscosity of Plain Yogurt over Its Shelf Life"
written by Mohammed Alhejaili, Douglas Olson, Kayanush Aryana,
published by Food and Nutrition Sciences, Vol.10 No.10, 2019

has been cited by the following article(s):

[1]	Pulse-Based Yogurt: Physicochemical, Microbial and Sensory Characteristics
	Plant Protein Foods, 2022

[1]	Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value Food Hydrocolloids, 2023 DOI:10.1016/j.foodhyd.2023.108786

[2]	Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value Food Hydrocolloids, 2023 DOI:10.1016/j.foodhyd.2023.108786

[3]	Plant Protein Foods 2022 DOI:10.1007/978-3-030-91206-2_8

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