The Behaviour of Starter Cultures in Concentrated Yoghurt (Labneh) Produced by Different Techniques

By Özer B.H.   Robinson R.K.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 7, 1999-11 ,pp. : 391-395

Academic Press

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Effect of probiotics on biotechnological characteristics of yoghurt: A review

By Sarkar S.  

British Food Journal, Vol. 110, Iss. 7, 2008-07 ,pp. : 717-740

Emerald Group Publishing Ltd

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Standardized food safety management: the case of industrial yoghurt

By Chountalas Panagiotis   Tsarouchas Dimitrios   Lagodimos Athanasios  

British Food Journal, Vol. 111, Iss. 9, 2008-09 ,pp. : 897-914

Emerald Group Publishing Ltd

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Adaption of a vane tool for the viscosity determination of flavoured yoghurt

By Krulis Mario   Rohm Harald  

European Food Research and Technology A, Vol. 218, Iss. 6, 2004-05 ,pp. : 598-601

Springer Publishing Company

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The Microstructure and Physicochemical Properties of Probiotic Buffalo Yoghurt During Fermentation and Storage: a Comparison with Bovine Yoghurt

By Nguyen Hanh   Ong Lydia   Lefèvre Christophe   Kentish Sandra   Gras Sally  

Food and Bioprocess Technology, Vol. 7, Iss. 4, 2014-04 ,pp. : 937-953

Springer Publishing Company

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