Dairy Products Made from Yogurt in Hatay Region by Dilek Say, Mehmet Salih Çayır, Nuray Güzeler

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Determination of synbiotic mango fruit yogurt and its bioactive peptides for biofunctional properties by Jagrani Minj, Shilpa Vij

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Functional Yogurt: Types and Health Benefits by Sümeyye Sarıtaş, Alicia del Carmen Mondragon Portocarrero, Jose M. Miranda, Anna Maria Witkowska, Sercan Karav

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Impact of Cherries, Strawberries, Bilberries, and Cornelian Cherry Addition on the Antioxidant Activity of Yogurt by Patrycja Gazda, Paweł Glibowski, Paulina Kęska, Bożena Sosnowska

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The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of Yogurt by Hasan Temiz

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The Use of Unconventional Feedings from the Industrial Waste of Oilseeds in Dairy Goat Nutrition: Effects on the Nutritional Quality of Milk and Dairy Products and on Human Health by Marta Tristan Asensi, Giuditta Pagliai, Monica Dinu, Antonia Napoletano, Guido Invernizzi, Arianna Buccioni, Francesco Sofi

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Enrichment in Bioactive, Techno-Functional and Health Benefits of Yogurt Fortified with Cranberry (<i>Cornus mas</i> L.) by Mete Deniz Mutlu, Hilal Kanmaz, Büşra Kaya, Ali Adnan Hayaloğlu

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Fermented Foods: Yogurt by Julie M. Peterson, Wendy J. Dahl

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Effect of lotus seed powder addition on the physical and organoleptic attributes of chocolate flavour frozen yogurt using goat milk by Maria Azeem, Saba Asim, Awais Raza, Hamad Rasul, Muhammad Ali, Bakhtawar Khalid, Rizwan Shukat, Agoura Diantom

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Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yogurt powder during processing and storage by Hoda S. El-Sayed, Heba H. Salama, Amr E. Edris

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Progress of Yoghurt Taste Characteristics Perception, Formation Process and Analysis and Evaluation Methods by Lin SHI, Wei JIA, Rong ZHANG, Li ZHANG

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Scientific and technical aspects of yogurt fortification: A review by Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Gholamreza Mesbahi, Mohammad Amin Hanifpour

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IMPLEMENTASI TEKNOLOGI YOGURT DENGAN MENGGUNAKAN KULTUR BAKTERI ISOLAT DADIH ASAL NAGARI TANJUNG BONAI UNTUK PEMBERDAYAAN PETERNAK DI JORONG KAYU MARANTING NAGARI TANJUNG BONAI by Dhiva Rezzy Pratama, Yudha Endra Pratama, Salam N Aritonang, Indira Adnani, Elly Roza, Yulia Yellita, Allismawita Allismawita, Endang Purwati

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The texture of non-fat yogurt with proteins isolates and concentrates by I. A. Gurskiy

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The aroma of the probiotic yogurts with and without supplements by Mirjana Hruškar, Ivana Bucak, Nada Vahčić

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Physicochemical, Microbiological and Sensory Characteristics of Goat Milk (Capra aegagrus hircus) Yogurt with Mungbean (Vigna radiata) Extract Enrichment by Hardi Firmansyah, Risti Rosmiati, Iza Ayu Saufani, Zulfa Nur Hanifa

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Consumer perception of sweeteners in yogurt by E. Crown, D. Rovai, C.M. Racette, D.M. Barbano, M.A. Drake

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INFLUENCE OF ULTRASOUND CAVITATION ON THE PROCESS OF MICRONIZATION OF FUKOIDAN USED IN YOGHURT AND BREAD TECHNOLOGY by A. V. Paymulina, D. G. Uskova, I. Y. Potoroko

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Comparing the antioxidant effects of single and binary combinations of Lactiplantibacillus plantarum in vitro and in vivo and their application in yogurt by Kun Yang, Bingjing Zhou, Qianping Xu, Yingtong Li, Junqing Lin, Yang Zhou, Mingqi Liu, Jin Zhao, Yang Zhu, Xianjun Dai

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Effects of Capulin (<i>C. xalapensis</i>) on the Microbiological, Physicochemical and Sensory Properties of Yogurt by Cheyli Molina, Sindy Karina Campos García, Jhunior Marcía Fuentes, Franklin Ore Areche, Ajitesh Yadav, Ricardo S. Aleman

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