"Fermented Milk Products from Different Milk Types"
written by Olusola Ladokun, Sarah Oni,
published by Food and Nutrition Sciences, Vol.5 No.13, 2014
has been cited by the following article(s):
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[1] PREFERENSI KONSUMEN TERHADAP PRODUK YOGHURT ASAL SUSU KAMBING PERANAKAN ETAWA (PE) DI WILAYAH MALANG RAYA
[2] Process standardization for enhancing biofunctionality of dahi
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[3] A Study on the Acceptability of Plant-Based Milk and Curd among the Lactose Intolerant People Residing in Kolkata
International Journal of Health Sciences & Research, 2018
[4] Physicochemical Evaluation of Bovine Milk in North Central Nigeria
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[5] Pengaruh Penambahan Gelatin dan Starter Terhadap Mutu Cocogurt
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[6] Dielectric Properties of Yogurt for Online Monitoring of Fermentation Process
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[7] Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria
2018
[8] Functional and technological application of probiotic L. casei PLA5 in fermented soymilk
2017
[9] Chemical and microbial characterizations of bio-yoghurt made using ABT culture, cow milk and coconut milk
2017
[10] Potential of Lactobacillus acidophillus, Lactobacillus casei, Bifidobacterium lactis for lactose free yoghurt production
2017
[11] Utilization ABT Culture, Coconut Milk, and Honey in Bio-Yoghurt Manufacture
International Journal of Microbiology and Application, 2017
[12] Preparation and Quality Assessment of Yoghurt Prepared from Dairy Milk and Coconut (Cocos nucifera, L) Milk
2016
[13] Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk
J. Food and Dairy Sci., Mansoura Univ., 2016
[14] Chemical Composition, Microbial Properties and Sensory Evaluation of Bio-Yoghurt Made From Admixture of Cow and Coconut Milk And Honey
2016
[15] PRIRODNO-MATEMATIĈKI FAKULTET NIŠ
2015