نمایش نتایج جستجو برای
کلمات کلیدی: Yoghurt
موارد یافت شده: 16
1 - Investigating the Effect of Psyllium Husk Gum on the Stability and Sensory Properties of Doogh (چکیده)2 - Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt (چکیده)
3 - Optimization of direct production method of Concentrated Yoghurt (چکیده)
4 - Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties (چکیده)
5 - Survival of enteric viruses during yoghurt making process using male‐specific coliphage (چکیده)
6 - Identification, typing and functional characterization of dominantl actic acid bacteria strains from Iranian traditional yoghurt (چکیده)
7 - PCR-based detection of cow and goat milk in sheep milk and dairy products marketed in Mashhad city of Iran (چکیده)
8 - The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert (چکیده)
9 - Determination of contamination sources during the manufacturing traditional Iranian yoghurt drink (چکیده)
10 - Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk (چکیده)
11 - Investigating yoghurt Dewatering using permeable membrane and polyacrylic superabsorbent (چکیده)
12 - Evaluation the Effect of Milk Total Solids on the Relationship Between Growth and Activity of Starter Cultures and Quality of Yoghurt (چکیده)
13 - Optimization of direct production method of Concentrated Yoghurt (چکیده)
14 - Optimizing of Fruit Yoghurt Formulation and Evaluating Its Quality During Storage (چکیده)
15 - Influence of lactulose on the survival of probiotic strains in Yoghurt (چکیده)
16 - EVALUATION THE EFFECT OF MILK TOTAL SOLIDS ON THE RELATIONSHIP BETWEEN GROWTH AND ACTIVITY OF STARTER CULTURES AND QUALITY OF CONCENTRATED YOGHURT (چکیده)
