Effect of adding some medicinal and aromatic plant extracts on physiochemical, Microbiological and sensory properties of drinking yogurt by Israa Mohsen Khalil, Mahdi Hussain

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The Analysis of Factors Affecting New Product Categorization (Case Study: Lactivia Drinking-Yogurt) by Shahryar Azizi, Armin Ghasemi Naghibdehi

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Physical, chemical, microbial, and sensory evaluation and fatty acid profiling of value-added drinking yogurt (laban) under various storage conditions by Muhammad Junaid, Saima Inayat, Nabila Gulzar, Anjum Khalique, Faisal Shahzad, Irfan Irshad, Muhammad Imran

Subjects: “…drinking yogurt (laban)…”
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Diversity of Yeasts Microbiota in Iranian Doogh and Influence of Kluyveromyces Marxianus on its Protein profiles by Mojgan Yazdi, Abolfazl Pahlevanlo, Mahboobe Sarabi Jamab

Subjects: “…▪ genotypic identification ▪ iranian drinking yogurt ▪ phenotypic ▪ proteolysis ▪ proteomics techniques ▪ yeast diversity…”
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Digital Media Influence on Adolescents’ Behavior during the COVID-19 Pandemic: Self-Intravenous Injection of <i>Lactobacilli</i> Drinking Yogurt by Eunjung Koh, Insu Choi, Seul-A Choi, Yeo-Jin Kang, Hwa-Jin Cho

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Keamanan Susu Fermentasi Yang Beredar Di Banda Aceh Berdasarkan Nilai Gizi dan Jumlah Bakteri Pathogen by Yusdar Zakaria, Cut Intan Novita, Mira Delima

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