Physico-Chemical, Microbiological and Sensory Characteristics of Yogurt as Affected by Added Lactose

Journals Menu

Follow SCIRP

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Physico-Chemical, Microbiological and Sensory Characteristics of Yogurt as Affected by Added Lactose"
written by Behannis Mena, Kayanush Aryana,
published by Food and Nutrition Sciences, Vol.10 No.10, 2019

has been cited by the following article(s):

[1]	Importancia de la bacteria Lactobacillus Bulgaricus (Lactobacillus Delbrueckii Bulgaricus) sobre las características organolépticas nutricionales en el de queso y …
	2024

[2]	ФОРМУЛАЦИИ И ОБРАБОТКА НА ФУНКЦИОНАЛЕН ЈОГУРТ, МИКРОБИОЛОШКА, РЕОЛОШКА, СЕНЗОРНА И НУТРИТИВНА КАРАКТЕРИЗАЦИЈА ПРИ …
	2023

[3]	Evaluación de la aceptación de yogurt de fresa, aplicando mapeo de preferencias
	Gutierrez, J Daza-García… - … of Neuroscience and …, 2022

Follow SCIRP