Citations in impact factor journals
| Optimisation of probiotic yoghurt production containing Zedo gum International Journal of Dairy Technology |
| Probiotic Dairy Products as Functional Foods Comprehensive Reviews in Food Science and Food Safety Vol. 9, Issue 5, 455, 2010 |
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| Desouky, M.M. and M.H. El-Gendy, 2017. Physicochemical characteristics of functional goats' milk yogurt as affected by some milk heat treatments. Int. J. Dairy Sci., 12: 12-27. CrossRefDirect Link |
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Qualitative Models and Quality Management of Probiotic Dairy
Products Enriched with New Sources of Selenium IOP Conference Series: Earth and Environmental Science Vol. 272, Issue 3, 032214, 2019 |
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Seasonal Diversity of Lactic Acid Bacteria in Artisanal Yoghurt and Their Antibiotic Susceptibility Pattern International Journal of Food Science |
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EFFECT OF RED MEAT ADDITION ON THE MICROBIOLOGICAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF DAIRY YOGHURT International Journal of Food and Nutritional Science Vol. 3, Issue 6, 1, 2016 |
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Evaluación de la adición de avena, mango y estevia en un yogur elaborado a partir de una mezcla de leche semidescremada de cabra y de vaca Ciencia & Tecnología Agropecuaria Vol. 16, Issue 2, 167, 2016 |
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Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin Foods Vol. 8, Issue 10, 468, 2019 |
How to cite this article
Istikhar Hussain, Attiq-ur-Rahman and Nigel Atkinson, 2009. Quality Comparison of Probiotic and Natural Yogurt. Pakistan Journal of Nutrition, 8: 9-12.
DOI: 10.3923/pjn.2009.9.12
URL: https://scialert.net/abstract/?doi=pjn.2009.9.12
DOI: 10.3923/pjn.2009.9.12
URL: https://scialert.net/abstract/?doi=pjn.2009.9.12