Formation and Physical Properties of Yogurt
W. J. Lee, J. A. Lucey
Asian-Australas J Anim Sci. 2010;23(9):1127-1136.   Published online 2010 Aug 20     DOI: https://doi.org/10.5713/ajas.2010.r.05
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Journal of Dairy Science.2013; 96(7): 4142.     CrossRef
Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks
Jacieny Janne Leite Gomes, Andreza Moraes Duarte, Ana Sancha Malveira Batista, Rossana Maria Feitosa de Figueiredo, Elisabete Piancó de Sousa, Evandro Leite de Souza, Rita de Cássia Ramos do Egypto Queiroga
LWT - Food Science and Technology.2013; 54(1): 18.     CrossRef
Comparison and experimental validation of two potential resonant viscosity sensors in the kilohertz range
Etienne Lemaire, Martin Heinisch, Benjamin Caillard, Bernhard Jakoby, Isabelle Dufour
Measurement Science and Technology.2013; 24(8): 084005.     CrossRef
Effects of carrageenan and jackfruit puree on the texture of goat's milk Dadih using response surface methodology
Su Jin Chye, Zalila Ali, Noor Aziah Abdul Aziz, Ruzita Ahmad
International Journal of Dairy Technology.2013; 66(3): 424.     CrossRef
Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing
Angela Tseng, Yanyun Zhao
Food Chemistry.2013; 138(1): 356.     CrossRef
Effects of Liquid Whey Protein Concentrate on Functional and Sensorial Properties of Set Yogurts and Fresh Cheese
Marta H. F. Henriques, David M. G. S. Gomes, Carlos J. D. Pereira, Maria H. M. Gil
Food and Bioprocess Technology.2013; 6(4): 952.     CrossRef
Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt
Maria S. Tsevdou, Evangelia G. Eleftheriou, Petros S. Taoukis
Innovative Food Science & Emerging Technologies.2013; 17: 144.     CrossRef
Avaliação do comportamento reológico de diferentes iogurtes comerciais
Thiago Rocha dos Santos Mathias, Kelita Carlos Silva Andrade, Cíntia Letícia da Silva Rosa, Bárbara Amorim Silva
Brazilian Journal of Food Technology.2013; 16(1): 12.     CrossRef
Spectral Characterisation of Dairy Products Using Photon Time-of-Flight Spectroscopy
Otto Højager Attermann Nielsen, Arman Ahamed Subash, Frederik Donbæk Nielsen, Anders Bjorholm Dahl, Jacob Lercke Skytte, Stefan Andersson-Engels, Dmitry Khoptyar
Journal of Near Infrared Spectroscopy.2013; 21(5): 375.     CrossRef
Effect of dairy powders fortification on yogurt textural and sensorial properties: a review
Marie Celeste Karam, Claire Gaiani, Chadi Hosri, Jennifer Burgain, Joël Scher
Journal of Dairy Research.2013; 80(4): 400.     CrossRef
Physicochemical and sensory characterization of ginger-juice yogurt during fermentation
Guo-Hao Yang, Jun-Jun Guan, Jin-Shui Wang, Hai-Cheng Yin, Fa-Dong Qiao, Feng Jia
Food Science and Biotechnology.2012; 21(6): 1541.     CrossRef
Transglutaminase treatment to improve physical properties of acid gels from enriched goat milk
A.I. Ardelean, C. Otto, D. Jaros, H. Rohm
Small Ruminant Research.2012; 106(1): 47.     CrossRef