Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"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
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[3] Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in 'Nono'And Yoghurt Samples in Kaduna, Nigeria
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[4] The characteristics of lactic acid bacteria isolated from fermented food as potential probiotics
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[5] Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance
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[6] Observations on passive microrheology for monitoring the fermentation process in yoghurt
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[7] Packaging Innovation of Local Product Fermentation of Kania Dairy Farmers Group in Tajur Halang Village, Cijeruk, Bogor
2020
[8] EFFECT OF FUNCTIONAL INGREDIENTS ON VIABILITY OF LACTOBACILLUS ACIDOPHILUS BACTERIA IN NONDAIRY PROBIOTIC PRODUCTS
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[9] Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants
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[10] Evaluation of mineral in the indigenous and industrially produced soya milk in the Anyigba, Kogi State.
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[11] A study concerning quality assessment and processing particularities in certain dairy products.
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[12] Process standardization for enhancing biofunctionality of dahi
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[13] Study of physiochemical, nutritional and sensory characteristics of paneer and yoghurt prepared from coconut milk
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[14] Utilization of sweet whey and Ultra Filtration-milk permeate in manufacture of yoghurt drink
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[15] Process standardization for enhancing bio functionality of Dahi
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[16] 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
[17] Physicochemical Evaluation of Bovine Milk in North Central Nigeria
2018
[18] Pengaruh Penambahan Gelatin dan Starter Terhadap Mutu Cocogurt
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[19] Dielectric Properties of Yogurt for Online Monitoring of Fermentation Process
Food and Bioprocess Technology, 2018
[20] Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria
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[21] Functional and technological application of probiotic L. casei PLA5 in fermented soymilk
2017
[22] Chemical and microbial characterizations of bio-yoghurt made using ABT culture, cow milk and coconut milk
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[23] Potential of Lactobacillus acidophillus, Lactobacillus casei, Bifidobacterium lactis for lactose free yoghurt production
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[24] Utilization ABT Culture, Coconut Milk, and Honey in Bio-Yoghurt Manufacture
International Journal of Microbiology and Application, 2017
[25] Preparation and Quality Assessment of Yoghurt Prepared from Dairy Milk and Coconut (Cocos nucifera, L) Milk
2016
[26] Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk
J. Food and Dairy Sci., Mansoura Univ., 2016
[27] Chemical Composition, Microbial Properties and Sensory Evaluation of Bio-Yoghurt Made From Admixture of Cow and Coconut Milk And Honey
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[28] PRIRODNO-MATEMATIĈKI FAKULTET NIŠ
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[29] Welcome Repository Universitas Pakuan Student's Achievments Unggul, Mandiri & Berkarakter
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