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• Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt

  Peter Zajác, Lenka Kúšová, Lucia Benešová, Jozef Čapla, Jozef Čurlej, Jozef Golian

  300-306

  2020-05-15

• Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex

  Ihor Ustymenko, Larysa Bal-Prylypko, Mykola Nikolaenko, Anastasiia Ivaniuta, Nina Tverezovska, Ivan Chumachenko, Oksana Pylypchuk, Tatyana Rozbytska, Mykola Gruntovskyi, Viktoriia Melnik

  159-169

  2023-03-01

• Characteristics of probiotic glutinous rice tapai with the addition of Lactobacillus plantarum 1 RN2-53 and some natural dyes

  Yusmarini, Shanti Fitriani, Vonny Setiaries Johan, Netti Herawati, Irhamdi, Emma Riftyan, Usman Pato

  109-121

  2024-02-19