![Designing Processing and Fermentation Conditions for Long‐Life Set Yoghurt for Made‐in‐Transit (MIT) Product - Nor‐Khaizura - 2014 - Journal of Food Process Engineering - Wiley Online Library Designing Processing and Fermentation Conditions for Long‐Life Set Yoghurt for Made‐in‐Transit (MIT) Product - Nor‐Khaizura - 2014 - Journal of Food Process Engineering - Wiley Online Library](https://onlinelibrary.wiley.com/cms/asset/01900ca1-8ca5-4fe5-8d28-27c1d8d6f41a/jfpe12055-fig-0005-m.jpg)
Designing Processing and Fermentation Conditions for Long‐Life Set Yoghurt for Made‐in‐Transit (MIT) Product - Nor‐Khaizura - 2014 - Journal of Food Process Engineering - Wiley Online Library
![Foods | Free Full-Text | The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat Foods | Free Full-Text | The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat](https://www.mdpi.com/foods/foods-11-01774/article_deploy/html/images/foods-11-01774-sch001.png)
Foods | Free Full-Text | The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat
![Influence of different storage conditions on the performance of spray-dried yogurt used as inoculum for milk fermentation | Journal of Dairy Research | Cambridge Core Influence of different storage conditions on the performance of spray-dried yogurt used as inoculum for milk fermentation | Journal of Dairy Research | Cambridge Core](https://static.cambridge.org/binary/version/id/urn:cambridge.org:id:binary:20200117121527558-0285:S0022029919000463:S0022029919000463_tab1.gif?pub-status=live)
Influence of different storage conditions on the performance of spray-dried yogurt used as inoculum for milk fermentation | Journal of Dairy Research | Cambridge Core
![Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread - ScienceDirect Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread - ScienceDirect](https://ars.els-cdn.com/content/image/1-s2.0-S1756464621005260-ga1.jpg)
Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread - ScienceDirect
![Recovery of Streptococcus thermophilus from frozen yogurt fermented... | Download Scientific Diagram Recovery of Streptococcus thermophilus from frozen yogurt fermented... | Download Scientific Diagram](https://www.researchgate.net/publication/12525154/figure/fig2/AS:281673695547393@1444167650472/Recovery-of-Streptococcus-thermophilus-from-frozen-yogurt-fermented-with-two-different.png)