14 results on '"Yogurt -- Analysis -- Research"'
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2. Study Findings on Agriculture and Food Research Discussed by Researchers at University of Palermo (Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains)
3. Researcher from Federal University Vicosa Publishes Findings in Food Research (Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound)
4. Northeast Agricultural University Researchers Provide New Data on Food Research (Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt)
5. Studies Conducted at Federal University Campina Grande on Food Science and Technology Recently Reported (Physicochemical and Sensory Evaluation of Greek Style Yoghurt With Bovine Colostrum)
6. Findings from King Saud University Update Knowledge of Food Science and Technology [Rheological, Textural, and Sensory Properties of Non-fat Yogurt Containing Cress (Lepidium Sativum) Seed Gum and Various Starches]
7. Research from Warsaw University of Life Sciences in the Area of Food Research Published (The Sensory Quality and the Physical Properties of Functional Green Tea-Infused Yoghurt with Inulin)
8. Findings on Food and Agriculture Reported by Investigators at University of Santiago de Compostela (Effect of the Milk Heat Treatment On Properties of Low-fat Yogurt Manufactured With Microbial Transglutaminase)
9. Researchers at Qinghai Normal University Have Reported New Data on Food and Nutrition Research (Effects of Selenium-containing Exopolysaccharide Extracted From Armillaria Luteo-virens On Physico-chemical and Antioxidant Properties of Yogurt)
10. Warsaw University of Life Sciences Researchers Describe Findings in Food Research (Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties)
11. Reports Outline Food Science Study Findings from Bayburt University (The Effects of Adding Hibiscus Sabdariffa L. Flowers Marmalade On Some Quality Properties, Mineral Content and Antioxidant Activities of Yogurt)
12. Studies from Iwate University Have Provided New Information about Food Technology (Effects of Different Chemically Modified Starches On the Rheological Properties of Stirred Non-fat Yoghurt)
13. New Findings in Food Research Described from Northeast Agricultural University (Impact of Milk Fortification on the Microbiological and Physicochemical Properties of Set-Type Skimmed Yoghurt Using Three Commercial Soluble Prebiotics)
14. New food protection findings from Food & Drug Administration described
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