[ 发表于: Turkish Journal of Agriculture-Food Science and Technology ]
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Characterization of Probiotic Properties of Lactic Acid Bacteria Isolated from Yoghurt Available in Bangladesh

2018

Mohammad Shaokat Ali | Shamima Ahmed | Md. Forhad Uddin | Abdul Matin | Mohammad Sharif Uddin | Nilufa Yeasmin

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Camel milk: As a New Protein Source to Use for Yoghurt Production

2020

Selda Bulca | Atakan Koç

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Safety Assessment of Dairy Microorganisms, Streptococcus thermophilus and Lactobacillus bulgaricus, Isolated from Traditional Yoghurt Cultures

2018

Yekta Gezginç | Fatma Gül Demirbanka | Elif Coşkun Dağgeçen | İsmail Akyol

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Moisture Sorption Isotherms of Yogurt Powder Containing Candied Chestnut Puree

2016

Aslı Zungur Bastıoğlu | Safiye Nur Dirim | Figen Kaymak Ertekin

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Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria

2021

Fausat Adeola Abdulrahman | Emiade Sanmi

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