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Citation to this article as recorded by
Elizabeth, M.N.I. and E.T. Odo, 2019. Influence of Afzelia africana (‘Akparata’) and Mucuna flagellipes (‘Ukpo’) on the quality of set yoghurt. Am. J. Food Technol., 14: 1-10. CrossRefDirect Link |
Citation to this article as recorded by
Effect of mixed banana and papaya peel pectin on chemical compositions and storage stability of Ethiopian traditional yoghurt (ergo) International Dairy Journal |
Effect of local taro starch (Colocasia esculenta) towards the nutritional value of yogurt with commercial probiotic starter Journal of Physics: Conference Series Vol. 1375, Issue 1, 012014, 2019 |
The effect of different storage times at 5°C on the quality of yogurt with the addition of local taro starch (Colocasiaesculenta) as stabilizer Journal of Physics: Conference Series Vol. 1869, Issue 1, 012005, 2021 |
The Effect of Incubation Time to The Physicochemical and Microbial Properties of Yoghurt with Local Taro (Colocasia Esculenta(L.) Schott) Starch as Stabilizer Current Research in Nutrition and Food Science Journal Vol. 7, Issue 2, 547, 2019 |
Influence of Afzelia africana (‘Akparata’) and Mucuna flagellipes
(‘Ukpo’) on the Quality of Set Yoghurt American Journal of Food Technology Vol. 14, Issue 1, 1, 2019 |
How to cite this article
O.A. Olorunnisomo, T.O. Ososanya and A.Y. Adedeji, 2015. Influence of Stabilizers on Composition, Sensory Properties and Microbial Load of Yoghurt Made from Zebu Milk. International Journal of Dairy Science, 10: 243-248.
DOI: 10.3923/ijds.2015.243.248
URL: https://scialert.net/abstract/?doi=ijds.2015.243.248
DOI: 10.3923/ijds.2015.243.248
URL: https://scialert.net/abstract/?doi=ijds.2015.243.248