"Characteristics of physico-chemical properties, volatile compounds and free fatty acid profiles of commercial set-type Turkish yoghurts"
written by Zehra Güler, Young W. Park,
published by Open Journal of Animal Sciences, Vol.1 No.1, 2011
has been cited by the following article(s):
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[6] Evaluation of Correlation between Acid Degree Value and Peroxide Value in Lipolysis of Control and Iron Fortified Caprine Milk Cheeses during 4 Months …
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[7] Enhancement of torba yoghurt with whey protein isolates
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[8] Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts
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[9] Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)
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[10] Yogurt: A Nature's Wonder for Mankind
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[11] Utilization ABT Culture, Coconut Milk, and Honey in Bio-Yoghurt Manufacture
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[12] Using Goat's Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product
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[13] Defining the Quality of Commercial Ghanaian-Produced Stirred Yoghurt
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[14] Physicochemical and Sensory Properties of Ginger Spiced Yoghurt
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[15] Goat milk–chemistry and nutrition
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[16] Rheological, Physicochemical, Microbial and Sensory Properties of Bio-rayeb Milk Fortified with Guava Pulp
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[17] The evolution of acetaldehyde and citric acid in yogurt during storage.
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[18] Usage of rice milk in probiotic yoghurt production
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[19] Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt
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[20] Influence of lactose hydrolysis on galacto‐oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties
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[21] Cholesterol Concentrations and Lipolytic Characteristics of Commercial Bovine and Caprine Milk Yogurts during Four Weeks Refrigerated Storage
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[22] Chemical Composition, Microbial Properties and Sensory Evaluation of Bio-Yoghurt Made From Admixture of Cow and Coconut Milk And Honey
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[23] Determination of benzoic acid content of dairy products consumed in Turkey
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[24] THE EVOLUTION OF ACETALDEHYDE AND CITRIC ACID IN YOGURT DURING STORAGE
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[25] Effect of reduction of lactose in yogurts by addition of β‐galactosidase enzyme on volatile compound profile and quality parameters
International Journal of Food Science & Technology, 2015
[26] Evaluation of lipolysis and proteolysis in commercial bovine and caprine milk yogurts compared with those of a university manufactured caprine milk yogurt during 4 weeks refrigerated storage
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[27] Stabilizers: indispensable substances in dairy products of high rheology
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[28] Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition
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