Kayanush J Aryana
Louisiana State University Agricultural Center
Baton Rouge,
LA
USA
Papers:
31
Can prior subjection to pre-heating enhance the heat tolerance of mesophilic bacterial cultures?
995
Characteristics of yogurt manufactured using reconstituted yogurt cultured milk powder compared to yogurt powder
998
Effect of potassium sorbate and sodium benzoate concentrations on growth of cheese starter cultures
999
Influence of submicronization of sodium chloride on the sensory characteristics of surface salted cheese crackers
1000
Submicronization of sodium chloride and its effect on the physico-chemical and microbiological characteristics of surface salted cheese crackers
1001
Influence of various health beneficial spices on some characteristics of yogurt culture bacteria and Lactobacillus acidophilus and sensory acceptability of spicy probiotic yogurt
1002
Yogurt characteristics as effected by added lactose
1003
Influence of added lactose on some probiotic properties of yogurt culture bacteria