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Citations for "A Comparative Study on the Quality of Dahi (Yoghurt) Prepared from Cow, Goat and Buffalo Milk"


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Hossain, M.N., M. Fakruddin and M.N. Islam 2012. Development of fruit dahi (Yoghurt) fortified with strawberry, orange and grapes juice. Am. J. Food Technol., 7: 562-570.
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I.O. Ogbonna, A.B. David, J.T. Waba, P.C. Eze 2012. Microbiological Quality Assessments of Biradon, Kesham and Kindrimo: Milk Products Sold in Maiduguri, Nigeria Int. J. Dairy Sci., 7: 11-19.
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Kumar, S., Z.F. Bhat and P. Kumar, 2011. Effect of apple pulp and Celosia argentea on the quality characteristics of shrikhand. Am. J. Food Technol., 6: 817-826.
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Mohammad, E.E.B. and I.E.M. El-Zubeir, 2011. Chemical composition and microbial load of set yoghurt from fresh and recombined milk powder in Khartoum State, Sudan. Int. J. Dairy Sci., 6: 172-180.
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Okonkwo, O.I., 2011. Microbiological analyses and safety evaluation of Nono: A fermented milk product consumed in most parts of Northern Nigeria. Int. J. Dairy Sci., 6: 181-189.
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Sarkar, S. and M. Sur, 2017. Augmentation of biofunctionality of dahi. Int. J. Dairy Sci., 12: 243-253.
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Citations in impact factor journal as recorded by Crossref logo


In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: a comparative study with fermented bovine milk
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Changes in microbiological parameters, pH and titratable acidity during the refrigerated and room temperature storage of dahi prepared from the milk of Vechur cows: an indigenous cattle breed of Kerala
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Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir
International Journal of Dairy Technology

Antihypertensive and Antioxidative Potential of Water Soluble Peptide Fraction from Different Yoghurts
Journal of Food Processing and Preservation Vol. 41, Issue 3, e12979, 2017

In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk
Journal of Dairy Science Vol. 101, Issue 2, 900, 2018


Citation to this article as recorded by Crossref logo


Physicochemical and electrochemical properties of zinc fortified milk
Food Bioscience

Sensory acceptability and quality of flavored yogurt enriched with Spinacia oleracea extract
Nutrition & Food Science Vol. 44, Issue 3, 182, 2014

Effect of Apple Pulp and Celosia argentea on the Quality Characteristics of Shrikhand
American Journal of Food Technology Vol. 6, Issue 9, 817, 2011

Chemical Composition and Microbial Load of Set Yoghurt from Fresh and Recombined Milk Powder in Khartoum State, Sudan
International Journal of Dairy Science Vol. 6, Issue 3, 172, 2011

Microbiological Analyses and Safety Evaluation of Nono: A Fermented Milk Product Consumed in Most Parts of Northern Nigeria
International Journal of Dairy Science Vol. 6, Issue 3, 181, 2011

Microbiological Quality Assessments of Biradon, Kesham and Kindrimo: Milk Products Sold in Maiduguri, Nigeria
International Journal of Dairy Science Vol. 7, Issue 1, 11, 2012

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