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| Title | Author(s) | Issue Date | Views | |
|---|---|---|---|---|
Probiotics and Fermented Milks Book:Manufacturing Yogurt and Fermented Milks (2nd ed.) | 2013 | 62 | ||
Novel Dairy Probiotic Products Book:Advances in Probiotic Technology | 2015 | 47 | ||
Functional foods and disease prevention Book:Manufacturing Yogurt and Fermented Milks (2nd ed.) | 2013 | |||
Other dairy products: Yogurt, kefir, kumys Book:The Oxford Handbook of Food Fermentations | 2014 | 144 | ||
Milk Proteins Book:Applied Food Protein Chemistry | 2015 | 23 | ||
Functional Properties of Fermented Milks Book:Health Benefits of Fermented Foods and Beverages | 2015 | 44 | ||
Impact of food unit operations on probiotic microorganisms Book:Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology | 2017 | 73 | ||
Cultured milk and yogurt Book:Dairy Processing and Quality Assurance | 2008 | 26 | ||
Health benefits of yogurt and fermented milks Book:Manufacturing Yogurt and Fermented Milks (2nd ed.) | 2013 | 70 | ||
Incidences of Mould and Bacterial Toxins in Dairy Products Book:Microbial Toxins in Dairy Products | 2017 | 63 | ||
Probiotics and health claims : an Indian perspective Book:Probiotics and health claims | 2011 | 156 | ||
Sodium chloride substitution of cheese Book:Handbook of cheese in health: production, nutrition and medical sciences | 2013 | 52 |