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Browsing by Subject Fermented milk

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Showing results 1 to 18 of 18

Title	Type	Issue Date
Association of carob galactomannans with probiotic bacteria in synbiotic fermented milk and colon targeted-release carrier International Food Research Journal (Malaysia), 29 (4), p. 879-891 Dilmi-Bouras, A.; Yahla, I.; Ziar, H.; Gérard, P.; Sadoud, M.; Keddar, K.; Riazi, A.	Journal Contribution	2022
Bifidobacterium lactis HN019: survival, acid production and impact on sensory acceptance of fermented milk International Food Research Journal (Malaysia), 26 (2), p. 695-703 Oliveira, L. G. S.; Macedo Jr, F.; Miglioranza, L. H. S.; Spinosa, W. A.; Henrique-Bana, F. C.; Costa, G. N.; Takihara, A. M.	Journal Contribution	2019
The characterization of bioactive peptides of goat milk fermented to activities as anti-hypercholerolemia International Food Research Journal (Malaysia), 25 (1), p. 17-23 Untari H.; Mahdi, C.; Padaga, M. C.; Raharjo, S. J.	Journal Contribution	2018
Comparison of tuf gene-based qPCR assay and selective plate count for Bifidobacterium animalis subsp. lactis BB-12 quantification in commercial probiotic yoghurts International Food Research Journal (Malaysia), 25 (4), p. 1708-1719 Mehraban, M. H.; Khalvati, B.; Kargar, M.; Odooli, S.; Safari, A.; Ghasemi, Y.	Journal Contribution	2018
Development and acceptance of freeze-dried yogurt “powder yogurt” International Food Research Journal (Malaysia), 25 (3), p. 1159-1165 Rosenthal, A.; Nunes, T. P.; Pagani, A. A. C.; Santos, G.; Silva, M. A. A. P.	Journal Contribution	2018
Effect of different fermentation conditions on composition of kefir microbiota International Food Research Journal (Malaysia), 26 (1), p. 401-409 Hecer, C.; Ulusoy, B.; Kaynarca, D.	Journal Contribution	2019
The effect of inoculum size and incubation temperature on cell growth, acid production and curd formation during milk fermentation by Lactobacillus plantarum Dad 13 International Food Research Journal, 24 (3), p. 921-926 Wardani, S. K.; Cahyanto, M. N.; Rahayu, E. S.; Utami, T.	Journal Contribution	2017
The effect of two Lactobacillus rhamnosus strains on the blood lipid profile of rats fed with high fat containing diet International Food Research Journal, 24 (2), p. 795-802 Sukrama, I. D. M.; Antara, N. S.; Ramona, Y.; Nocianitri, K. A.; Sugitha, I. M.; Sujaya, I. N.	Journal Contribution	2017
Enumeration and identification of microflora in “Leben”, a traditional Tunisian dairy beverage International Food Research Journal, 24 (3), p. 927-932 Attia, H.; Felfoul, I.; Ayadi, M. A.; Samet-Bali, O.; Lajnaf, R.	Journal Contribution	2017
Hygienic quality of “Rayeb”, a traditional Tunisian fermented cow’s milk International Food Research Journal (Malaysia), 23 (1), p. 366-369 Attia, H.; Felfoul, I.; Ayadi, M. A.; Samet-Bali, O.; Lajnaf, R.	Journal Contribution	2016
Isolation, characterization and screening of folate-producing bacteria from traditional fermented food (dadih) International Food Research Journal (Malaysia), 25 (2), p. 566-572 Utami, T.; Purwandhani, S. N.; Millati, R.; Rahayu, E. S.	Journal Contribution	2018
Kefir ice cream flavored with fruits and sweetened with honey: physical and chemical characteristics and acceptance International Food Research Journal (Malaysia), 25 (1), p. 179-187 Klososki, S. J.; Oliveira, A. S.; Pimentel, T. C.; Januário J. G. B.; Dias, S. S.	Journal Contribution	2018
Physico-chemical and sensory quality of mung bean (Vigna radiata) enriched stirred yoghurt International Food Research Journal (Malaysia), 25 (5), p. 2051-2055 Priyadarshani, W. M. D.; Muthumuniarachchi, M. A. M. R	Journal Contribution	2018
Physico-chemical characteristics of pan and pita bread supplemented with the products of goat oggt International Food Research Journal (Malaysia), 24 (5), p. 1889-1896 Al-Faris, N.; Al-Jobair, M.	Journal Contribution	2017
Physicochemical properties and sensory evaluation of fermented and acidified milk beverages in Malaysian market-reference for palm-based acidified milk beverage Journal of Oil Palm Research (Malaysia), 32 (4), p. 656-664 Siti Hazirah M. F.; Nur Haqim I.; Najwa S.; Che Anishas C. I.; Norazura Aila M. H.; Maznah Z.	Journal Contribution	2020
The quality of fermented milk produced using intestinal-origin lactic acid bacteria as starters International Food Research Journal (Malaysia), 24 (6), p. 2371-2376 Handaka, R.; Widodo; Wahyuni, E.; Taufiq, T. T.	Journal Contribution	2017
Screening of technological and probiotic properties of lactic acid bacteria isolated from Algerian traditional fermented milk products International Food Research Journal (Malaysia), 21 (6), p. 2451-2457 Mechai, A.; Debabza, M.; Kirane, D.	Journal Contribution	2014
Statistical analysis of traditional practices of fermented camel milk in North Kordofan State, Sudan Malaysian Journal Of Animal Science (Malaysia), 17 (1), p. 111-122 Bakheit, S.A.; Blanchard, L.; Faye, B.; Ahmed , A.I.,; Abdelhadi, O.M.A.	Journal Contribution	2014

Showing results 1 to 18 of 18

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