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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > animal products > dairy products > fermented milk > yogurt > frozen yogurt × 18 items, grouped by Research, Technology and Engineering (view ungrouped items) mathematics and statistics (4)    (Click to View) Effects of processing on shear rate of yoghurt Journal of food engineering (Click to View) Measurement of yogurt internal quality through using Vis/NIR spectroscopy Food research international (Click to View) Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images Food quality and preference (Click to View) Characterisation of sugar content in yoghurt by means of microwave spectroscopy Food research international methodology (8)    (Click to View) Measurement of yogurt internal quality through using Vis/NIR spectroscopy Food research international (Click to View) Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images Food quality and preference (Click to View) Characterisation of sugar content in yoghurt by means of microwave spectroscopy Food research international (Click to View) Impact of consumption of probiotic lactobacilli-containing yogurt on microbial composition in human feces International journal of food microbiology (Click to View) Effect of thermophilic lactic acid bacteria on the fate of Enterobacter sakazakii during processing and storage of plain yogurt Journal of food safety (Click to View) Study of galactooligosaccharide composition in commercial fermented milks Journal of food composition and analysis (Click to View) Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk International journal of food microbiology (Click to View) Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk Journal of food engineering research (3)    (Click to View) Measurement of yogurt internal quality through using Vis/NIR spectroscopy Food research international (Click to View) Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images Food quality and preference (Click to View) Understanding consumers' perception of conventional and functional yogurts using word association and hard laddering Food quality and preference support systems and models (2)    (Click to View) Effects of processing on shear rate of yoghurt Journal of food engineering (Click to View) Measurement of yogurt internal quality through using Vis/NIR spectroscopy Food research international technology (10)    (Click to View) Specialty products made from goat milk Small ruminant research (Click to View) Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt Journal of food engineering (Click to View) Effects of processing on shear rate of yoghurt Journal of food engineering (Click to View) High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt Food research international (Click to View) Selection and properties of α-acetolactate decarboxylase-deficient spontaneous mutants of Streptococcus thermophilus Food microbiology (Click to View) Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+-ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage International journal of food microbiology (Click to View) Effects of heating temperature and fat content on the structure development of set yogurt Journal of food engineering (Click to View) Effect of thermophilic lactic acid bacteria on the fate of Enterobacter sakazakii during processing and storage of plain yogurt Journal of food safety (Click to View) Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk International journal of food microbiology (Click to View) Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk Journal of food engineering