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  1. 1
    Effects of tea (Camellia sinensis) on antioxidant potential and fermentation characteristics of yogurt /
    Subjects: “...Fermented foods....”
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  2. 2
    Inclusion of Lycium barbarum, Psidium guajava, Momordica grosvenori and Garcinia mangostana in yogurt and their effects on fermentation and exopolysaccharide-production /
    by Bagheri, Elham
    Published 2012
    Subjects: “...Fermentation....”
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  3. 3
    The effects of Orthosiphon stamineus, Morinda citrifolia and Centella asiatica on yogurt fermentation and functional properties /
    by Shamrulazhar Shamzir Kamal
    Published 2011
    Subjects: “...Fermented foods Health aspects....”
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  4. 4
    Exploiting goat milk quality for production of yoghurt /
    Subjects: “...Fermented milk....”
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  5. 5
    Changes in microbiological, physicochemical, biochemical and therapeutical characteristics of yoghurt upon the addition of selected medicinal herbs /
    by Najarian, Afsaneh
    Published 2010
    Subjects: “...Fermented foods Therapeutic use....”
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