|
|
Malaysian Agriculture Repository >
Browsing by Subject YOGHURT
Showing results 1 to 20 of 25
| Title | Type | Issue Date | | Antidiarrheal and antioxidative capability of synbiotic yogurt to the rats International Food Research Journal (Malaysia), 20 (2), p. 703-709 | Journal Contribution | 2013 |
| 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 | Journal Contribution | 2018 |
| Effect of calcium and vitamin D₂ fortification on physical, microbial, rheological and sensory characteristics of yoghurt International Food Research Journal (Malaysia), 24 (4), p. 1744-1752 | Journal Contribution | 2017 |
| Effect of sucrose addition to antioxidant activity and colour in blue pea flower (Clitoria ternatea L.) yoghurt Food Research (Malaysia), 6 (2), p. 70-74 | Journal Contribution | 2022 |
| Effects of sonication condition on milk-soymilk yogurt properties International Food Research Journal (Malaysia), 26 (6), p. 1823-1834 | Journal Contribution | 2019 |
| Influence of miracle fruit (Synsepalum dulcificum) extract and microencapsulated Lactococcus lactis Gh1 on the antioxidant activity and probiotic viability of functional yogurt International Food Research Journal (Malaysia), 27 (4), p. 683-693 | Journal Contribution | 2020 |
| Isolation and identification of lactic acid bacteria with antimicrobial properties from fermented food products Leveraging on Microbial Diversity for a Sustainable Future: Proceedings of the International Congress of the Malaysian Society for Microbiology 2011: Batu Ferringhi, Penang (Malaysia), 8-11 Dec, 2011, p. 634-638 | Proceedings Paper | 2011 |
| Mannan extract from Saccharomyces cerevisiae used as prebiotic in bioyogurt production from buffalo milk International Food Research Journal (Malaysia), 24 (5), p. 2259-2264 | Journal Contribution | 2017 |
| Mung bean sprouts yoghurt rich in antioxidants as a functional drink during pandemic Food Research (Malaysia), 6 (1), p. 287-295 | Journal Contribution | 2022 |
| Optimisation of yogurt mousse dairy protein levels: a rheological, sensory, and microstructural study International Food Research Journal (Malaysia), 27 (6), p. 1076-1086 | Journal Contribution | 2020 |
| Optimization and development of Misti dahi (sweetened yoghurt) from mixture of cow and goat milk International Food Research Journal, 24 (3), p. 1212-1219 | Journal Contribution | 2017 |
| Physico-chemical and sensory quality of mung bean (Vigna radiata) enriched stirred yoghurt International Food Research Journal (Malaysia), 25 (5), p. 2051-2055 | Journal Contribution | 2018 |
| Physicochemical and functional properties of yoghurt made of cow milk, colostrum, and milk-colostrum combination Food Research (Malaysia), 6 (1), p. 188-195 | Journal Contribution | 2022 |
| Physicochemical properties and survivability of probiotics in bio-doogh containing wild thyme essence and xanthan gum International Food Research Journal (Malaysia), 24 (4), p. 1805-1810 | Journal Contribution | 2017 |
| Preliminary investigation of yoghurt enriched with hazelnut milk International Food Research Journal (Malaysia), 26 (2), p. 631-637 | Journal Contribution | 2019 |
| Probiotic yoghurt flavored with organic beet with carrot, cassava, sweet potato or corn juice: Physicochemical and texture evaluation, probiotic viability and acceptance International Food Research Journal, 24 (1), p. 359-366 | Journal Contribution | 2017 |
| [Production of yoghurt from Streblus extract (Streblus asper)] Berita Penyelidikan - UPM (Malaysia), 4 (2), p. 2-8 | Journal Contribution | 1990 |
| Produk olahan Projek agropreneur: lembu daging & lembu tenusu, p. 154-160 | Book Section | 2015 |
| Proximate analysis of goat milk yogurt powder produced by freeze drying and vacuum-oven drying and in comparing with freeze-dried yogurt powder prepared with tualang honey Journal of Agrobiotechnology (Malaysia), 12 (1S), p. 101-111 | Journal Contribution | 2021 |
| Sensory and microbiological evaluation of probiotic yoghurt made with different types of probiotic cultures starter Lactobacillus acidophilus LA-5® and Bifidobacterium animalis subsp. lactis BB-12® Food Research (Malaysia), 6 (2), p. 64-69 | Journal Contribution | 2022 |
Showing results 1 to 20 of 25
|
