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You searched for subject:(Yogurt). Showing records 1 – 30 of 202 total matches.

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Massey University

1. Kosasih, Maureen Febriani. Development of a probiotics rich yogurt dry mix : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand .

Degree: 2011, Massey University

 The probiotic Lactobacillus acidophilus NCFM has been scientifically studied to confer health benefits in humans when consumed in sufficiently high numbers. The incorporation of the… (more)

Subjects/Keywords: Yogurt; Probiotics; Yoghurt

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APA (6th Edition):

Kosasih, M. F. (2011). Development of a probiotics rich yogurt dry mix : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand . (Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/3546

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Kosasih, Maureen Febriani. “Development of a probiotics rich yogurt dry mix : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand .” 2011. Thesis, Massey University. Accessed November 28, 2020. http://hdl.handle.net/10179/3546.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Kosasih, Maureen Febriani. “Development of a probiotics rich yogurt dry mix : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand .” 2011. Web. 28 Nov 2020.

Vancouver:

Kosasih MF. Development of a probiotics rich yogurt dry mix : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand . [Internet] [Thesis]. Massey University; 2011. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10179/3546.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kosasih MF. Development of a probiotics rich yogurt dry mix : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand . [Thesis]. Massey University; 2011. Available from: http://hdl.handle.net/10179/3546

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Kansas State University

2. Falke, Sarah. Development of a synbiotic drinkable yogurt for school-aged children.

Degree: MS, Food Science Institute, 2015, Kansas State University

 Fermented dairy products have long been associated with positive health benefits. Certain probiotics, such as Lactobacillus rhamnosus, have gained popularity as a natural way to… (more)

Subjects/Keywords: Yogurt

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APA (6th Edition):

Falke, S. (2015). Development of a synbiotic drinkable yogurt for school-aged children. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/35230

Chicago Manual of Style (16th Edition):

Falke, Sarah. “Development of a synbiotic drinkable yogurt for school-aged children.” 2015. Masters Thesis, Kansas State University. Accessed November 28, 2020. http://hdl.handle.net/2097/35230.

MLA Handbook (7th Edition):

Falke, Sarah. “Development of a synbiotic drinkable yogurt for school-aged children.” 2015. Web. 28 Nov 2020.

Vancouver:

Falke S. Development of a synbiotic drinkable yogurt for school-aged children. [Internet] [Masters thesis]. Kansas State University; 2015. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/2097/35230.

Council of Science Editors:

Falke S. Development of a synbiotic drinkable yogurt for school-aged children. [Masters Thesis]. Kansas State University; 2015. Available from: http://hdl.handle.net/2097/35230


Oregon State University

3. Matalon, Marcelo E. Preservation studies on internal-pH-control-grown yogurt starters.

Degree: MS, Microbiology, 1985, Oregon State University

Subjects/Keywords: Yogurt

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APA (6th Edition):

Matalon, M. E. (1985). Preservation studies on internal-pH-control-grown yogurt starters. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/40357

Chicago Manual of Style (16th Edition):

Matalon, Marcelo E. “Preservation studies on internal-pH-control-grown yogurt starters.” 1985. Masters Thesis, Oregon State University. Accessed November 28, 2020. http://hdl.handle.net/1957/40357.

MLA Handbook (7th Edition):

Matalon, Marcelo E. “Preservation studies on internal-pH-control-grown yogurt starters.” 1985. Web. 28 Nov 2020.

Vancouver:

Matalon ME. Preservation studies on internal-pH-control-grown yogurt starters. [Internet] [Masters thesis]. Oregon State University; 1985. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/1957/40357.

Council of Science Editors:

Matalon ME. Preservation studies on internal-pH-control-grown yogurt starters. [Masters Thesis]. Oregon State University; 1985. Available from: http://hdl.handle.net/1957/40357


Oregon State University

4. Barnes, Debbie L. Consumer and descriptive panel analysis of commercial yogurts.

Degree: MS, Food Science and Technology, 1990, Oregon State University

 A consumer and a trained descriptive panel was utilized to determine liking ratings and flavor profiles, respectively, for commercial brands of pre-stirred yogurt. Once the… (more)

Subjects/Keywords: Yogurt

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APA (6th Edition):

Barnes, D. L. (1990). Consumer and descriptive panel analysis of commercial yogurts. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27626

Chicago Manual of Style (16th Edition):

Barnes, Debbie L. “Consumer and descriptive panel analysis of commercial yogurts.” 1990. Masters Thesis, Oregon State University. Accessed November 28, 2020. http://hdl.handle.net/1957/27626.

MLA Handbook (7th Edition):

Barnes, Debbie L. “Consumer and descriptive panel analysis of commercial yogurts.” 1990. Web. 28 Nov 2020.

Vancouver:

Barnes DL. Consumer and descriptive panel analysis of commercial yogurts. [Internet] [Masters thesis]. Oregon State University; 1990. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/1957/27626.

Council of Science Editors:

Barnes DL. Consumer and descriptive panel analysis of commercial yogurts. [Masters Thesis]. Oregon State University; 1990. Available from: http://hdl.handle.net/1957/27626


Oregon State University

5. Yang, Chang-su. Effect of sucrose on the production of flavor compounds by yogurt culture bacteria.

Degree: MS, Food Science and Technology, 1971, Oregon State University

 Organoleptically, flavored yogurts appear to contain lower levels of acetaldehyde than plain yogurt. This study was undertaken to seek the reasons for this phenomenon by… (more)

Subjects/Keywords: Yogurt

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APA (6th Edition):

Yang, C. (1971). Effect of sucrose on the production of flavor compounds by yogurt culture bacteria. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26912

Chicago Manual of Style (16th Edition):

Yang, Chang-su. “Effect of sucrose on the production of flavor compounds by yogurt culture bacteria.” 1971. Masters Thesis, Oregon State University. Accessed November 28, 2020. http://hdl.handle.net/1957/26912.

MLA Handbook (7th Edition):

Yang, Chang-su. “Effect of sucrose on the production of flavor compounds by yogurt culture bacteria.” 1971. Web. 28 Nov 2020.

Vancouver:

Yang C. Effect of sucrose on the production of flavor compounds by yogurt culture bacteria. [Internet] [Masters thesis]. Oregon State University; 1971. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/1957/26912.

Council of Science Editors:

Yang C. Effect of sucrose on the production of flavor compounds by yogurt culture bacteria. [Masters Thesis]. Oregon State University; 1971. Available from: http://hdl.handle.net/1957/26912


Michigan State University

6. Hong, Seung Tak. Stability and sensory properties of yogurt drink.

Degree: MS, Department of Food Science and Human Nutrition, 1980, Michigan State University

Subjects/Keywords: Yogurt

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APA (6th Edition):

Hong, S. T. (1980). Stability and sensory properties of yogurt drink. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:24757

Chicago Manual of Style (16th Edition):

Hong, Seung Tak. “Stability and sensory properties of yogurt drink.” 1980. Masters Thesis, Michigan State University. Accessed November 28, 2020. http://etd.lib.msu.edu/islandora/object/etd:24757.

MLA Handbook (7th Edition):

Hong, Seung Tak. “Stability and sensory properties of yogurt drink.” 1980. Web. 28 Nov 2020.

Vancouver:

Hong ST. Stability and sensory properties of yogurt drink. [Internet] [Masters thesis]. Michigan State University; 1980. [cited 2020 Nov 28]. Available from: http://etd.lib.msu.edu/islandora/object/etd:24757.

Council of Science Editors:

Hong ST. Stability and sensory properties of yogurt drink. [Masters Thesis]. Michigan State University; 1980. Available from: http://etd.lib.msu.edu/islandora/object/etd:24757

7. Córdova Ramos, Javier Saúl. Efecto del polvo proteico de pota (Dosidicus gigas) como insumo en la elaboración de yogurt.

Degree: 2016, National University of San Marcos

 Evalúa el efecto del polvo proteico de pota (Dosidicus gigas) como insumo en la elaboración de yogurt y sobre las características fisicoquímicas y organolépticas del… (more)

Subjects/Keywords: Calamares; Yogurt

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APA (6th Edition):

Córdova Ramos, J. S. (2016). Efecto del polvo proteico de pota (Dosidicus gigas) como insumo en la elaboración de yogurt. (Thesis). National University of San Marcos. Retrieved from http://hdl.handle.net/20.500.12672/4946

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Córdova Ramos, Javier Saúl. “Efecto del polvo proteico de pota (Dosidicus gigas) como insumo en la elaboración de yogurt.” 2016. Thesis, National University of San Marcos. Accessed November 28, 2020. http://hdl.handle.net/20.500.12672/4946.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Córdova Ramos, Javier Saúl. “Efecto del polvo proteico de pota (Dosidicus gigas) como insumo en la elaboración de yogurt.” 2016. Web. 28 Nov 2020.

Vancouver:

Córdova Ramos JS. Efecto del polvo proteico de pota (Dosidicus gigas) como insumo en la elaboración de yogurt. [Internet] [Thesis]. National University of San Marcos; 2016. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/20.500.12672/4946.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Córdova Ramos JS. Efecto del polvo proteico de pota (Dosidicus gigas) como insumo en la elaboración de yogurt. [Thesis]. National University of San Marcos; 2016. Available from: http://hdl.handle.net/20.500.12672/4946

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidad de Chile

8. Gárate Vargas, Camila Paz. Desarrollo y caracterización de un alimento en base a quinua (Chenopodium quinoa Willd.), símil de yogur.

Degree: 2015, Universidad de Chile

 En el siguiente trabajo se desarrolló una metodología para la elaboración de un símil de yogur en base a quinua. Fermentando leche de quinua mediante… (more)

Subjects/Keywords: Quinoa; Yogurt

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APA (6th Edition):

Gárate Vargas, C. P. (2015). Desarrollo y caracterización de un alimento en base a quinua (Chenopodium quinoa Willd.), símil de yogur. (Thesis). Universidad de Chile. Retrieved from http://repositorio.uchile.cl/handle/2250/173952

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Gárate Vargas, Camila Paz. “Desarrollo y caracterización de un alimento en base a quinua (Chenopodium quinoa Willd.), símil de yogur.” 2015. Thesis, Universidad de Chile. Accessed November 28, 2020. http://repositorio.uchile.cl/handle/2250/173952.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Gárate Vargas, Camila Paz. “Desarrollo y caracterización de un alimento en base a quinua (Chenopodium quinoa Willd.), símil de yogur.” 2015. Web. 28 Nov 2020.

Vancouver:

Gárate Vargas CP. Desarrollo y caracterización de un alimento en base a quinua (Chenopodium quinoa Willd.), símil de yogur. [Internet] [Thesis]. Universidad de Chile; 2015. [cited 2020 Nov 28]. Available from: http://repositorio.uchile.cl/handle/2250/173952.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Gárate Vargas CP. Desarrollo y caracterización de un alimento en base a quinua (Chenopodium quinoa Willd.), símil de yogur. [Thesis]. Universidad de Chile; 2015. Available from: http://repositorio.uchile.cl/handle/2250/173952

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Debrecen

9. Riczu, Katalin Zsófia. Az innováció szerepének vizsgálata egy új üzletág, a Frozen Yogurt piaci bevezetésében .

Degree: DE – Gazdálkodástudományi és Vidékfejlesztési Kar, 2014, University of Debrecen

 Diplomadolgozatomban azt vizsgáltam, hogy egy Frozen Yogurt Shop, mint új üzletág bevezetéséhez jó módszer lehet a franchise, illetve hogy egy ilyen üzlet, franchise rendszerben történő… (more)

Subjects/Keywords: franchise; Frozen Yogurt

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APA (6th Edition):

Riczu, K. Z. (2014). Az innováció szerepének vizsgálata egy új üzletág, a Frozen Yogurt piaci bevezetésében . (Thesis). University of Debrecen. Retrieved from http://hdl.handle.net/2437/191417

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Riczu, Katalin Zsófia. “Az innováció szerepének vizsgálata egy új üzletág, a Frozen Yogurt piaci bevezetésében .” 2014. Thesis, University of Debrecen. Accessed November 28, 2020. http://hdl.handle.net/2437/191417.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Riczu, Katalin Zsófia. “Az innováció szerepének vizsgálata egy új üzletág, a Frozen Yogurt piaci bevezetésében .” 2014. Web. 28 Nov 2020.

Vancouver:

Riczu KZ. Az innováció szerepének vizsgálata egy új üzletág, a Frozen Yogurt piaci bevezetésében . [Internet] [Thesis]. University of Debrecen; 2014. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/2437/191417.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Riczu KZ. Az innováció szerepének vizsgálata egy új üzletág, a Frozen Yogurt piaci bevezetésében . [Thesis]. University of Debrecen; 2014. Available from: http://hdl.handle.net/2437/191417

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Louisiana State University

10. Sanchez-Vega, Margie Michelle. Influence of various health beneficial spices on some characteristics of yogurt culture bacteria Lactobacillus acidophilus, and sensor acceptability of spicy probiotic yogurt.

Degree: PhD, Dairy Science, 2013, Louisiana State University

 There is a pronounced public awareness about herbal remedies. Garlic and ginger have antibacterial properties and prevent cardiovascular diseases. Onion and turmeric decrease the risk… (more)

Subjects/Keywords: Spices; Yogurt; Probiotics

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APA (6th Edition):

Sanchez-Vega, M. M. (2013). Influence of various health beneficial spices on some characteristics of yogurt culture bacteria Lactobacillus acidophilus, and sensor acceptability of spicy probiotic yogurt. (Doctoral Dissertation). Louisiana State University. Retrieved from etd-08072013-163649 ; https://digitalcommons.lsu.edu/gradschool_dissertations/429

Chicago Manual of Style (16th Edition):

Sanchez-Vega, Margie Michelle. “Influence of various health beneficial spices on some characteristics of yogurt culture bacteria Lactobacillus acidophilus, and sensor acceptability of spicy probiotic yogurt.” 2013. Doctoral Dissertation, Louisiana State University. Accessed November 28, 2020. etd-08072013-163649 ; https://digitalcommons.lsu.edu/gradschool_dissertations/429.

MLA Handbook (7th Edition):

Sanchez-Vega, Margie Michelle. “Influence of various health beneficial spices on some characteristics of yogurt culture bacteria Lactobacillus acidophilus, and sensor acceptability of spicy probiotic yogurt.” 2013. Web. 28 Nov 2020.

Vancouver:

Sanchez-Vega MM. Influence of various health beneficial spices on some characteristics of yogurt culture bacteria Lactobacillus acidophilus, and sensor acceptability of spicy probiotic yogurt. [Internet] [Doctoral dissertation]. Louisiana State University; 2013. [cited 2020 Nov 28]. Available from: etd-08072013-163649 ; https://digitalcommons.lsu.edu/gradschool_dissertations/429.

Council of Science Editors:

Sanchez-Vega MM. Influence of various health beneficial spices on some characteristics of yogurt culture bacteria Lactobacillus acidophilus, and sensor acceptability of spicy probiotic yogurt. [Doctoral Dissertation]. Louisiana State University; 2013. Available from: etd-08072013-163649 ; https://digitalcommons.lsu.edu/gradschool_dissertations/429


University of Nairobi

11. Murage, Margaret W. Increasing the consumption of essential long chain fatty acids through fortification of yoghurt with Omega-3 pufa from Nile perch oil .

Degree: 2014, University of Nairobi

 Increased incidence of Non communicable diseases (NCD) such as cardiovascular diseases, diabetes and cancer has been associated with decreased consumption of polyunsaturated fatty acids (PUFAs)… (more)

Subjects/Keywords: Yoghurt; Nile perch oil

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APA (6th Edition):

Murage, M. W. (2014). Increasing the consumption of essential long chain fatty acids through fortification of yoghurt with Omega-3 pufa from Nile perch oil . (Thesis). University of Nairobi. Retrieved from http://hdl.handle.net/11295/76893

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Murage, Margaret W. “Increasing the consumption of essential long chain fatty acids through fortification of yoghurt with Omega-3 pufa from Nile perch oil .” 2014. Thesis, University of Nairobi. Accessed November 28, 2020. http://hdl.handle.net/11295/76893.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Murage, Margaret W. “Increasing the consumption of essential long chain fatty acids through fortification of yoghurt with Omega-3 pufa from Nile perch oil .” 2014. Web. 28 Nov 2020.

Vancouver:

Murage MW. Increasing the consumption of essential long chain fatty acids through fortification of yoghurt with Omega-3 pufa from Nile perch oil . [Internet] [Thesis]. University of Nairobi; 2014. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/11295/76893.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Murage MW. Increasing the consumption of essential long chain fatty acids through fortification of yoghurt with Omega-3 pufa from Nile perch oil . [Thesis]. University of Nairobi; 2014. Available from: http://hdl.handle.net/11295/76893

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


AUT University

12. AL Khalaf, Jawad. Effect of meat addition on microbiological, physicochemical and sensory properties of dairy yoghurt .

Degree: AUT University

 Addition to dairy yoghurt of minced cooked beef was carried out as a way to provide additional health benefits to probiotic yoghurt. The study aimed… (more)

Subjects/Keywords: Yoghurt; Meat

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APA (6th Edition):

AL Khalaf, J. (n.d.). Effect of meat addition on microbiological, physicochemical and sensory properties of dairy yoghurt . (Thesis). AUT University. Retrieved from http://hdl.handle.net/10292/8511

Note: this citation may be lacking information needed for this citation format:
No year of publication.
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

AL Khalaf, Jawad. “Effect of meat addition on microbiological, physicochemical and sensory properties of dairy yoghurt .” Thesis, AUT University. Accessed November 28, 2020. http://hdl.handle.net/10292/8511.

Note: this citation may be lacking information needed for this citation format:
No year of publication.
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

AL Khalaf, Jawad. “Effect of meat addition on microbiological, physicochemical and sensory properties of dairy yoghurt .” Web. 28 Nov 2020.

Note: this citation may be lacking information needed for this citation format:
No year of publication.

Vancouver:

AL Khalaf J. Effect of meat addition on microbiological, physicochemical and sensory properties of dairy yoghurt . [Internet] [Thesis]. AUT University; [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10292/8511.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
No year of publication.

Council of Science Editors:

AL Khalaf J. Effect of meat addition on microbiological, physicochemical and sensory properties of dairy yoghurt . [Thesis]. AUT University; Available from: http://hdl.handle.net/10292/8511

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
No year of publication.


University of Melbourne

13. Mudannayake, Deshani Chirajeevi. Development of a synbiotic dairy beverage incorporating Sri Lankan plant derived Inulin-type fructans.

Degree: 2015, University of Melbourne

 Inulin-type fructans are linear polydisperse fructose polymers consisting mainly of β-(2-1) fructosyl-fructose linkages, studied and scientifically proven to have prebiotic properties. The present study aimed… (more)

Subjects/Keywords: Inulin; prebiotics; probiotics; yoghurt

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APA (6th Edition):

Mudannayake, D. C. (2015). Development of a synbiotic dairy beverage incorporating Sri Lankan plant derived Inulin-type fructans. (Doctoral Dissertation). University of Melbourne. Retrieved from http://hdl.handle.net/11343/56508

Chicago Manual of Style (16th Edition):

Mudannayake, Deshani Chirajeevi. “Development of a synbiotic dairy beverage incorporating Sri Lankan plant derived Inulin-type fructans.” 2015. Doctoral Dissertation, University of Melbourne. Accessed November 28, 2020. http://hdl.handle.net/11343/56508.

MLA Handbook (7th Edition):

Mudannayake, Deshani Chirajeevi. “Development of a synbiotic dairy beverage incorporating Sri Lankan plant derived Inulin-type fructans.” 2015. Web. 28 Nov 2020.

Vancouver:

Mudannayake DC. Development of a synbiotic dairy beverage incorporating Sri Lankan plant derived Inulin-type fructans. [Internet] [Doctoral dissertation]. University of Melbourne; 2015. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/11343/56508.

Council of Science Editors:

Mudannayake DC. Development of a synbiotic dairy beverage incorporating Sri Lankan plant derived Inulin-type fructans. [Doctoral Dissertation]. University of Melbourne; 2015. Available from: http://hdl.handle.net/11343/56508

14. Špiliauskaitė, Jūratė. Jogurtų sudedamųjų dalių mitybinės vertės analizė.

Degree: Master, Public Health, 2014, Lithuanian Academic Libraries Network (LABT)

Darbo tikslas – įvertinti jogurtų sudedamąsias dalis, mitybinę vertę ir vartotojų nuomonę apie jogurtus. Darbo uždaviniai: 1. Remiantis moksline literatūra, aptarti jogurto savybes, gaminimo metodikas,… (more)

Subjects/Keywords: Jogurtas; Sudedamosios dalys; Mitybinė vertė; Yoghurt; Of yoghurt ingredients; Nutritional value

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APA (6th Edition):

Špiliauskaitė, Jūratė. (2014). Jogurtų sudedamųjų dalių mitybinės vertės analizė. (Masters Thesis). Lithuanian Academic Libraries Network (LABT). Retrieved from http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_232843-99394 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Chicago Manual of Style (16th Edition):

Špiliauskaitė, Jūratė. “Jogurtų sudedamųjų dalių mitybinės vertės analizė.” 2014. Masters Thesis, Lithuanian Academic Libraries Network (LABT). Accessed November 28, 2020. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_232843-99394 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

MLA Handbook (7th Edition):

Špiliauskaitė, Jūratė. “Jogurtų sudedamųjų dalių mitybinės vertės analizė.” 2014. Web. 28 Nov 2020.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Vancouver:

Špiliauskaitė, Jūratė. Jogurtų sudedamųjų dalių mitybinės vertės analizė. [Internet] [Masters thesis]. Lithuanian Academic Libraries Network (LABT); 2014. [cited 2020 Nov 28]. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_232843-99394 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Council of Science Editors:

Špiliauskaitė, Jūratė. Jogurtų sudedamųjų dalių mitybinės vertės analizė. [Masters Thesis]. Lithuanian Academic Libraries Network (LABT); 2014. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_232843-99394 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete


NSYSU

15. Lee, Chia-hsun. Multifunctional nanoparticles applied on bacterial analysis and bacterial infection on animals.

Degree: Master, Chemistry, 2011, NSYSU

 Bacterial research has been flourishing ever since 17th century. Bacteria play an important role in clinical microbiology, food microbiology and environmental microbiology. Therefore, the rising… (more)

Subjects/Keywords: yogurt; bacteria; MALDI-MS

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Lee, C. (2011). Multifunctional nanoparticles applied on bacterial analysis and bacterial infection on animals. (Thesis). NSYSU. Retrieved from http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0901111-122509

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Lee, Chia-hsun. “Multifunctional nanoparticles applied on bacterial analysis and bacterial infection on animals.” 2011. Thesis, NSYSU. Accessed November 28, 2020. http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0901111-122509.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Lee, Chia-hsun. “Multifunctional nanoparticles applied on bacterial analysis and bacterial infection on animals.” 2011. Web. 28 Nov 2020.

Vancouver:

Lee C. Multifunctional nanoparticles applied on bacterial analysis and bacterial infection on animals. [Internet] [Thesis]. NSYSU; 2011. [cited 2020 Nov 28]. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0901111-122509.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lee C. Multifunctional nanoparticles applied on bacterial analysis and bacterial infection on animals. [Thesis]. NSYSU; 2011. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0901111-122509

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Connecticut

16. DiMarco, Diana M. Reduction of Obesity-Associated Oxidative Stress by Low-Fat Yogurt Consumption.

Degree: MS, Nutritional Science, 2014, University of Connecticut

  Excess macronutrient intake leads to an increase in formation of reactive oxygen species (ROS). This causes an imbalance between ROS generation and the ability… (more)

Subjects/Keywords: Obesity; Yogurt; Dairy; Oxidative Stress

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APA (6th Edition):

DiMarco, D. M. (2014). Reduction of Obesity-Associated Oxidative Stress by Low-Fat Yogurt Consumption. (Masters Thesis). University of Connecticut. Retrieved from https://opencommons.uconn.edu/gs_theses/668

Chicago Manual of Style (16th Edition):

DiMarco, Diana M. “Reduction of Obesity-Associated Oxidative Stress by Low-Fat Yogurt Consumption.” 2014. Masters Thesis, University of Connecticut. Accessed November 28, 2020. https://opencommons.uconn.edu/gs_theses/668.

MLA Handbook (7th Edition):

DiMarco, Diana M. “Reduction of Obesity-Associated Oxidative Stress by Low-Fat Yogurt Consumption.” 2014. Web. 28 Nov 2020.

Vancouver:

DiMarco DM. Reduction of Obesity-Associated Oxidative Stress by Low-Fat Yogurt Consumption. [Internet] [Masters thesis]. University of Connecticut; 2014. [cited 2020 Nov 28]. Available from: https://opencommons.uconn.edu/gs_theses/668.

Council of Science Editors:

DiMarco DM. Reduction of Obesity-Associated Oxidative Stress by Low-Fat Yogurt Consumption. [Masters Thesis]. University of Connecticut; 2014. Available from: https://opencommons.uconn.edu/gs_theses/668


University of Manitoba

17. Repin, Nikolay. Mechanisms of stabilizing fibre-enriched acidified dairy products.

Degree: Food Science, 2011, University of Manitoba

 Acidified dairy products are one of the oldest types of food products. Unfortunately all of them are low in dietary fibre. Thus, to improve health… (more)

Subjects/Keywords: β-glucan; yogurt; depletion flocculation

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APA (6th Edition):

Repin, N. (2011). Mechanisms of stabilizing fibre-enriched acidified dairy products. (Masters Thesis). University of Manitoba. Retrieved from http://hdl.handle.net/1993/4350

Chicago Manual of Style (16th Edition):

Repin, Nikolay. “Mechanisms of stabilizing fibre-enriched acidified dairy products.” 2011. Masters Thesis, University of Manitoba. Accessed November 28, 2020. http://hdl.handle.net/1993/4350.

MLA Handbook (7th Edition):

Repin, Nikolay. “Mechanisms of stabilizing fibre-enriched acidified dairy products.” 2011. Web. 28 Nov 2020.

Vancouver:

Repin N. Mechanisms of stabilizing fibre-enriched acidified dairy products. [Internet] [Masters thesis]. University of Manitoba; 2011. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/1993/4350.

Council of Science Editors:

Repin N. Mechanisms of stabilizing fibre-enriched acidified dairy products. [Masters Thesis]. University of Manitoba; 2011. Available from: http://hdl.handle.net/1993/4350


Louisiana State University

18. Song, Lijie. Yogurt cultured milk powder as a substitute for yogurt powder.

Degree: MS, Animal Sciences, 2013, Louisiana State University

 Commercial yogurt powder has to go through drying process which kills the yogurt culture, so the health benefit of the yogurt culture bacteria are lost.… (more)

Subjects/Keywords: probiotics; reconstitution; yogurt powder

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APA (6th Edition):

Song, L. (2013). Yogurt cultured milk powder as a substitute for yogurt powder. (Masters Thesis). Louisiana State University. Retrieved from etd-11132013-134216 ; https://digitalcommons.lsu.edu/gradschool_theses/3529

Chicago Manual of Style (16th Edition):

Song, Lijie. “Yogurt cultured milk powder as a substitute for yogurt powder.” 2013. Masters Thesis, Louisiana State University. Accessed November 28, 2020. etd-11132013-134216 ; https://digitalcommons.lsu.edu/gradschool_theses/3529.

MLA Handbook (7th Edition):

Song, Lijie. “Yogurt cultured milk powder as a substitute for yogurt powder.” 2013. Web. 28 Nov 2020.

Vancouver:

Song L. Yogurt cultured milk powder as a substitute for yogurt powder. [Internet] [Masters thesis]. Louisiana State University; 2013. [cited 2020 Nov 28]. Available from: etd-11132013-134216 ; https://digitalcommons.lsu.edu/gradschool_theses/3529.

Council of Science Editors:

Song L. Yogurt cultured milk powder as a substitute for yogurt powder. [Masters Thesis]. Louisiana State University; 2013. Available from: etd-11132013-134216 ; https://digitalcommons.lsu.edu/gradschool_theses/3529


Louisiana State University

19. Estrada Andino, Jose Daniel. Production and processing of a functional yogurt fortified with microencapsulated omega-3 and vitamin E.

Degree: MS, Life Sciences, 2011, Louisiana State University

 Market and nutritional values of fermented milks can be enhanced by adding microencapsulated polyunsaturated fish oil and vitamin E. Polyunsaturated fatty acids (PUFAs) lower the… (more)

Subjects/Keywords: microencapsulation; Yogurt; omega-3

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APA (6th Edition):

Estrada Andino, J. D. (2011). Production and processing of a functional yogurt fortified with microencapsulated omega-3 and vitamin E. (Masters Thesis). Louisiana State University. Retrieved from etd-06282011-144209 ; https://digitalcommons.lsu.edu/gradschool_theses/2900

Chicago Manual of Style (16th Edition):

Estrada Andino, Jose Daniel. “Production and processing of a functional yogurt fortified with microencapsulated omega-3 and vitamin E.” 2011. Masters Thesis, Louisiana State University. Accessed November 28, 2020. etd-06282011-144209 ; https://digitalcommons.lsu.edu/gradschool_theses/2900.

MLA Handbook (7th Edition):

Estrada Andino, Jose Daniel. “Production and processing of a functional yogurt fortified with microencapsulated omega-3 and vitamin E.” 2011. Web. 28 Nov 2020.

Vancouver:

Estrada Andino JD. Production and processing of a functional yogurt fortified with microencapsulated omega-3 and vitamin E. [Internet] [Masters thesis]. Louisiana State University; 2011. [cited 2020 Nov 28]. Available from: etd-06282011-144209 ; https://digitalcommons.lsu.edu/gradschool_theses/2900.

Council of Science Editors:

Estrada Andino JD. Production and processing of a functional yogurt fortified with microencapsulated omega-3 and vitamin E. [Masters Thesis]. Louisiana State University; 2011. Available from: etd-06282011-144209 ; https://digitalcommons.lsu.edu/gradschool_theses/2900


Louisiana State University

20. Mena-Chalas, Behannis Jasmin. Influence of "added" lactose on probiotic properties of yogurt culture bacteria and yogurt characteristics.

Degree: MS, Dairy Science, 2013, Louisiana State University

 Lactose sugar is a source of energy for Lactic Acid Bacteria (LAB) in dairy fermented products. Enrichment of yogurt with lactose addition may increase growth… (more)

Subjects/Keywords: Added lactose; probiotic properties; yogurt

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APA (6th Edition):

Mena-Chalas, B. J. (2013). Influence of "added" lactose on probiotic properties of yogurt culture bacteria and yogurt characteristics. (Masters Thesis). Louisiana State University. Retrieved from etd-07052013-151800 ; https://digitalcommons.lsu.edu/gradschool_theses/3360

Chicago Manual of Style (16th Edition):

Mena-Chalas, Behannis Jasmin. “Influence of "added" lactose on probiotic properties of yogurt culture bacteria and yogurt characteristics.” 2013. Masters Thesis, Louisiana State University. Accessed November 28, 2020. etd-07052013-151800 ; https://digitalcommons.lsu.edu/gradschool_theses/3360.

MLA Handbook (7th Edition):

Mena-Chalas, Behannis Jasmin. “Influence of "added" lactose on probiotic properties of yogurt culture bacteria and yogurt characteristics.” 2013. Web. 28 Nov 2020.

Vancouver:

Mena-Chalas BJ. Influence of "added" lactose on probiotic properties of yogurt culture bacteria and yogurt characteristics. [Internet] [Masters thesis]. Louisiana State University; 2013. [cited 2020 Nov 28]. Available from: etd-07052013-151800 ; https://digitalcommons.lsu.edu/gradschool_theses/3360.

Council of Science Editors:

Mena-Chalas BJ. Influence of "added" lactose on probiotic properties of yogurt culture bacteria and yogurt characteristics. [Masters Thesis]. Louisiana State University; 2013. Available from: etd-07052013-151800 ; https://digitalcommons.lsu.edu/gradschool_theses/3360


Universidad de Chile

21. Muñoz Latorre, Elizabeth Odette. Obtención de pulpa de frambuesa liofilizada y aplicación en yogur como colorante y saborizante natural.

Degree: 2012, Universidad de Chile

 Chile es un gran productor de frutas y verduras, sin embargo el consumo per cápita no alcanza la ingesta recomendada por la OMS de 400… (more)

Subjects/Keywords: Frambuesas-Chile; Liofilización; Yogurt

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APA (6th Edition):

Muñoz Latorre, E. O. (2012). Obtención de pulpa de frambuesa liofilizada y aplicación en yogur como colorante y saborizante natural. (Thesis). Universidad de Chile. Retrieved from http://repositorio.uchile.cl/handle/2250/130233

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Muñoz Latorre, Elizabeth Odette. “Obtención de pulpa de frambuesa liofilizada y aplicación en yogur como colorante y saborizante natural.” 2012. Thesis, Universidad de Chile. Accessed November 28, 2020. http://repositorio.uchile.cl/handle/2250/130233.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Muñoz Latorre, Elizabeth Odette. “Obtención de pulpa de frambuesa liofilizada y aplicación en yogur como colorante y saborizante natural.” 2012. Web. 28 Nov 2020.

Vancouver:

Muñoz Latorre EO. Obtención de pulpa de frambuesa liofilizada y aplicación en yogur como colorante y saborizante natural. [Internet] [Thesis]. Universidad de Chile; 2012. [cited 2020 Nov 28]. Available from: http://repositorio.uchile.cl/handle/2250/130233.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Muñoz Latorre EO. Obtención de pulpa de frambuesa liofilizada y aplicación en yogur como colorante y saborizante natural. [Thesis]. Universidad de Chile; 2012. Available from: http://repositorio.uchile.cl/handle/2250/130233

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Deakin University

22. Taylor, Darren P. Aspects of the production of viscous capsular material by the yoghurt starter, Streptococcus thermophilus.

Degree: 1996, Deakin University

 The technology of modern fermented milk production is not complicated and relies largely on the characteristics of the microorganisms used in its manufacture. Biochemical substances… (more)

Subjects/Keywords: yoghurt cultures; streptococcus thermophilus; yoghurt; yoghurt starters

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APA (6th Edition):

Taylor, D. P. (1996). Aspects of the production of viscous capsular material by the yoghurt starter, Streptococcus thermophilus. (Thesis). Deakin University. Retrieved from http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20051125.085849

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Taylor, Darren P. “Aspects of the production of viscous capsular material by the yoghurt starter, Streptococcus thermophilus.” 1996. Thesis, Deakin University. Accessed November 28, 2020. http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20051125.085849.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Taylor, Darren P. “Aspects of the production of viscous capsular material by the yoghurt starter, Streptococcus thermophilus.” 1996. Web. 28 Nov 2020.

Vancouver:

Taylor DP. Aspects of the production of viscous capsular material by the yoghurt starter, Streptococcus thermophilus. [Internet] [Thesis]. Deakin University; 1996. [cited 2020 Nov 28]. Available from: http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20051125.085849.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Taylor DP. Aspects of the production of viscous capsular material by the yoghurt starter, Streptococcus thermophilus. [Thesis]. Deakin University; 1996. Available from: http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20051125.085849

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Lithuanian Veterinary Academy

23. Miklošiūtė, Alma. Jogurto kokybė, pagaminto iš ekologiško ir įprastinėse sąlygose gauto pieno.

Degree: Master, Zootechny, 2009, Lithuanian Veterinary Academy

Pienas ir jo produktai – viena svarbiausių mūsų kasdienės mitybos dalis. Daugelyje pasaulio šalių vis labiau populiarėja jogurtas. Šio darbo tikslas yra išanalizuoti ir ištirti… (more)

Subjects/Keywords: Jogurtas; Ekologinis pienas; Yoghurt; Eco milk

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APA (6th Edition):

Miklošiūtė, Alma. (2009). Jogurto kokybė, pagaminto iš ekologiško ir įprastinėse sąlygose gauto pieno. (Masters Thesis). Lithuanian Veterinary Academy. Retrieved from http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2009~D_20090313_131840-55300 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Chicago Manual of Style (16th Edition):

Miklošiūtė, Alma. “Jogurto kokybė, pagaminto iš ekologiško ir įprastinėse sąlygose gauto pieno.” 2009. Masters Thesis, Lithuanian Veterinary Academy. Accessed November 28, 2020. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2009~D_20090313_131840-55300 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

MLA Handbook (7th Edition):

Miklošiūtė, Alma. “Jogurto kokybė, pagaminto iš ekologiško ir įprastinėse sąlygose gauto pieno.” 2009. Web. 28 Nov 2020.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Vancouver:

Miklošiūtė, Alma. Jogurto kokybė, pagaminto iš ekologiško ir įprastinėse sąlygose gauto pieno. [Internet] [Masters thesis]. Lithuanian Veterinary Academy; 2009. [cited 2020 Nov 28]. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2009~D_20090313_131840-55300 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Council of Science Editors:

Miklošiūtė, Alma. Jogurto kokybė, pagaminto iš ekologiško ir įprastinėse sąlygose gauto pieno. [Masters Thesis]. Lithuanian Veterinary Academy; 2009. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2009~D_20090313_131840-55300 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete


Addis Ababa University

24. Yared, Tesfaye. Effect of Oat Flour Addition on the Physico-chemical and Microbiological Quality of Probiotic Bio-yoghurt .

Degree: 2013, Addis Ababa University

 This research was conducted with the aim of studying the effect of oat flour addition on the physico-chemical and microbiological quality of probiotic low fat… (more)

Subjects/Keywords: Bio-yoghurt; Law fat; Oat flour; Probiotic

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APA (6th Edition):

Yared, T. (2013). Effect of Oat Flour Addition on the Physico-chemical and Microbiological Quality of Probiotic Bio-yoghurt . (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/dspace/handle/123456789/4036

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Yared, Tesfaye. “Effect of Oat Flour Addition on the Physico-chemical and Microbiological Quality of Probiotic Bio-yoghurt .” 2013. Thesis, Addis Ababa University. Accessed November 28, 2020. http://etd.aau.edu.et/dspace/handle/123456789/4036.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Yared, Tesfaye. “Effect of Oat Flour Addition on the Physico-chemical and Microbiological Quality of Probiotic Bio-yoghurt .” 2013. Web. 28 Nov 2020.

Vancouver:

Yared T. Effect of Oat Flour Addition on the Physico-chemical and Microbiological Quality of Probiotic Bio-yoghurt . [Internet] [Thesis]. Addis Ababa University; 2013. [cited 2020 Nov 28]. Available from: http://etd.aau.edu.et/dspace/handle/123456789/4036.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Yared T. Effect of Oat Flour Addition on the Physico-chemical and Microbiological Quality of Probiotic Bio-yoghurt . [Thesis]. Addis Ababa University; 2013. Available from: http://etd.aau.edu.et/dspace/handle/123456789/4036

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

25. Vieira, Ana Patrícia Pinheiro. Storage study and characterization of an yoghurt fermented under pressure .

Degree: 2019, Universidade de Aveiro

 This work aimed to study refrigeration storage (4°C for 23 days) of yoghurt produced at 43°C under sub-lethal high pressure, at 10, 20, 30 and… (more)

Subjects/Keywords: Fermentation; Yoghurt; Storage; Pressure; Lactic acid bacteria

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APA (6th Edition):

Vieira, A. P. P. (2019). Storage study and characterization of an yoghurt fermented under pressure . (Thesis). Universidade de Aveiro. Retrieved from http://hdl.handle.net/10773/27324

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Vieira, Ana Patrícia Pinheiro. “Storage study and characterization of an yoghurt fermented under pressure .” 2019. Thesis, Universidade de Aveiro. Accessed November 28, 2020. http://hdl.handle.net/10773/27324.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Vieira, Ana Patrícia Pinheiro. “Storage study and characterization of an yoghurt fermented under pressure .” 2019. Web. 28 Nov 2020.

Vancouver:

Vieira APP. Storage study and characterization of an yoghurt fermented under pressure . [Internet] [Thesis]. Universidade de Aveiro; 2019. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10773/27324.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Vieira APP. Storage study and characterization of an yoghurt fermented under pressure . [Thesis]. Universidade de Aveiro; 2019. Available from: http://hdl.handle.net/10773/27324

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Mississippi State University

26. Tian, Ye. DEVELOPMENT OF A SENSORY DESCRIPTIVE LEXICON FOR CALAMONDINS (Citrus mitis Blanco) AND CONSUMER ACCEPTANCE OF CALAMONDIN YOGURT.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2008, Mississippi State University

 The objectives of this research were to establish a semi-descriptive sensory language that describes the attributes of calamondin fruit and develop yogurt products flavored with… (more)

Subjects/Keywords: Calamondin; Yogurt; Sensory

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APA (6th Edition):

Tian, Y. (2008). DEVELOPMENT OF A SENSORY DESCRIPTIVE LEXICON FOR CALAMONDINS (Citrus mitis Blanco) AND CONSUMER ACCEPTANCE OF CALAMONDIN YOGURT. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042008-141327/ ;

Chicago Manual of Style (16th Edition):

Tian, Ye. “DEVELOPMENT OF A SENSORY DESCRIPTIVE LEXICON FOR CALAMONDINS (Citrus mitis Blanco) AND CONSUMER ACCEPTANCE OF CALAMONDIN YOGURT.” 2008. Masters Thesis, Mississippi State University. Accessed November 28, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042008-141327/ ;.

MLA Handbook (7th Edition):

Tian, Ye. “DEVELOPMENT OF A SENSORY DESCRIPTIVE LEXICON FOR CALAMONDINS (Citrus mitis Blanco) AND CONSUMER ACCEPTANCE OF CALAMONDIN YOGURT.” 2008. Web. 28 Nov 2020.

Vancouver:

Tian Y. DEVELOPMENT OF A SENSORY DESCRIPTIVE LEXICON FOR CALAMONDINS (Citrus mitis Blanco) AND CONSUMER ACCEPTANCE OF CALAMONDIN YOGURT. [Internet] [Masters thesis]. Mississippi State University; 2008. [cited 2020 Nov 28]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042008-141327/ ;.

Council of Science Editors:

Tian Y. DEVELOPMENT OF A SENSORY DESCRIPTIVE LEXICON FOR CALAMONDINS (Citrus mitis Blanco) AND CONSUMER ACCEPTANCE OF CALAMONDIN YOGURT. [Masters Thesis]. Mississippi State University; 2008. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042008-141327/ ;


Cornell University

27. Bong, Davin. Evaluation Of An Alternate Processing Method For Greek Style Yogurt Using Micellar Casein Concentrate: Technical And Business Aspects.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2013, Cornell University

 The rising popularity of Greek St yle Yogurt (GSY) is one of the most remarkable events in food production and sales in recent years. However,… (more)

Subjects/Keywords: Greek Style Yogurt; Micellar Casein; Protein Fortification

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Bong, D. (2013). Evaluation Of An Alternate Processing Method For Greek Style Yogurt Using Micellar Casein Concentrate: Technical And Business Aspects. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/34227

Chicago Manual of Style (16th Edition):

Bong, Davin. “Evaluation Of An Alternate Processing Method For Greek Style Yogurt Using Micellar Casein Concentrate: Technical And Business Aspects.” 2013. Masters Thesis, Cornell University. Accessed November 28, 2020. http://hdl.handle.net/1813/34227.

MLA Handbook (7th Edition):

Bong, Davin. “Evaluation Of An Alternate Processing Method For Greek Style Yogurt Using Micellar Casein Concentrate: Technical And Business Aspects.” 2013. Web. 28 Nov 2020.

Vancouver:

Bong D. Evaluation Of An Alternate Processing Method For Greek Style Yogurt Using Micellar Casein Concentrate: Technical And Business Aspects. [Internet] [Masters thesis]. Cornell University; 2013. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/1813/34227.

Council of Science Editors:

Bong D. Evaluation Of An Alternate Processing Method For Greek Style Yogurt Using Micellar Casein Concentrate: Technical And Business Aspects. [Masters Thesis]. Cornell University; 2013. Available from: http://hdl.handle.net/1813/34227


Texas Tech University

28. Mohammed, Rezgar. Essays on differentiated yogurt market in the United States.

Degree: PhD, Agricultural and Applied Economics, 2018, Texas Tech University

 This dissertation examines three issues in yogurt market, while taking into consideration the most competing brands of yogurt in the market, accounting for the brand… (more)

Subjects/Keywords: Yogurt; Demand Elasticity; Price Promotion; Price Response

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APA (6th Edition):

Mohammed, R. (2018). Essays on differentiated yogurt market in the United States. (Doctoral Dissertation). Texas Tech University. Retrieved from http://hdl.handle.net/2346/73812

Chicago Manual of Style (16th Edition):

Mohammed, Rezgar. “Essays on differentiated yogurt market in the United States.” 2018. Doctoral Dissertation, Texas Tech University. Accessed November 28, 2020. http://hdl.handle.net/2346/73812.

MLA Handbook (7th Edition):

Mohammed, Rezgar. “Essays on differentiated yogurt market in the United States.” 2018. Web. 28 Nov 2020.

Vancouver:

Mohammed R. Essays on differentiated yogurt market in the United States. [Internet] [Doctoral dissertation]. Texas Tech University; 2018. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/2346/73812.

Council of Science Editors:

Mohammed R. Essays on differentiated yogurt market in the United States. [Doctoral Dissertation]. Texas Tech University; 2018. Available from: http://hdl.handle.net/2346/73812


Technical University of Lisbon

29. Sheik, Assmah Aslam. Snacks de iogurte. Desenvolvimento de uma nova gama de produtos: snacks saudáveis.

Degree: 2014, Technical University of Lisbon

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia

The intake of easy consumption foods, alongside with concerns about health issues, has been growing, being… (more)

Subjects/Keywords: yogurt; snacks; crispy texture; methylcellulose; sensory analysis

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Sheik, A. A. (2014). Snacks de iogurte. Desenvolvimento de uma nova gama de produtos: snacks saudáveis. (Thesis). Technical University of Lisbon. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6790

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Sheik, Assmah Aslam. “Snacks de iogurte. Desenvolvimento de uma nova gama de produtos: snacks saudáveis.” 2014. Thesis, Technical University of Lisbon. Accessed November 28, 2020. https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6790.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Sheik, Assmah Aslam. “Snacks de iogurte. Desenvolvimento de uma nova gama de produtos: snacks saudáveis.” 2014. Web. 28 Nov 2020.

Vancouver:

Sheik AA. Snacks de iogurte. Desenvolvimento de uma nova gama de produtos: snacks saudáveis. [Internet] [Thesis]. Technical University of Lisbon; 2014. [cited 2020 Nov 28]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6790.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sheik AA. Snacks de iogurte. Desenvolvimento de uma nova gama de produtos: snacks saudáveis. [Thesis]. Technical University of Lisbon; 2014. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6790

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Lithuanian Veterinary Academy

30. Šetkuvienė, Renalda. Veikliųjų dalių panaudojimas jogurtų gamyboje.

Degree: Master, Zootechny, 2010, Lithuanian Veterinary Academy

Probiotikai ir prebiotikai dažniausiai įterpiami į jogurtus, nes juose jie išlieka gyvybingi. Jogurtas pradėtas gaminti prieš tūkstančius metų Rytų Europoje ir Vakarų Azijoje, manoma, kai… (more)

Subjects/Keywords: Jogurtas; Probiotikai; Prebiotikai; Yogurt; Probiotics; Prebiotics

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Šetkuvienė, Renalda. (2010). Veikliųjų dalių panaudojimas jogurtų gamyboje. (Masters Thesis). Lithuanian Veterinary Academy. Retrieved from http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2010~D_20100315_120733-30137 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Chicago Manual of Style (16th Edition):

Šetkuvienė, Renalda. “Veikliųjų dalių panaudojimas jogurtų gamyboje.” 2010. Masters Thesis, Lithuanian Veterinary Academy. Accessed November 28, 2020. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2010~D_20100315_120733-30137 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

MLA Handbook (7th Edition):

Šetkuvienė, Renalda. “Veikliųjų dalių panaudojimas jogurtų gamyboje.” 2010. Web. 28 Nov 2020.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Vancouver:

Šetkuvienė, Renalda. Veikliųjų dalių panaudojimas jogurtų gamyboje. [Internet] [Masters thesis]. Lithuanian Veterinary Academy; 2010. [cited 2020 Nov 28]. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2010~D_20100315_120733-30137 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Council of Science Editors:

Šetkuvienė, Renalda. Veikliųjų dalių panaudojimas jogurtų gamyboje. [Masters Thesis]. Lithuanian Veterinary Academy; 2010. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2010~D_20100315_120733-30137 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

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