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Publications by Pur wadi

The Physical Quality and Microstructure of Symbiotic Yogurt Fortified With Inulin at Various pH Values

International Journal of Current Microbiology and Applied Sciences

English

Related publications

Quality of Yogurt Fortified With Magnesium Lactate [Pdf]

Acta Scientiarum Polonorum, Technologia Alimentaria

English

Influence of Inulin on Chemical, Sensorial and Survival of L. Acidophilus in Symbiotic Frozen Yogurt With Reduced-Lactose:

Revista Brasileira de Pesquisa em Alimentos

English

Cyclic Voltammetry of Aqueous Copper (II)- Pentamethyldiethylenetriamine Systems at Various pH Values.

IOSR Journal of Applied Chemistr

English

Nutrient Value and Metabolic Effects of Vitamin D Fortified Yogurt

GIDA / THE JOURNAL OF FOOD

English

Efficacy of the Precure™ Antimicrobial1 at Various pH Values for Controlling Microorganisms on Broiler Paws

International Journal of Poultry Science

English

Interactions of Proteins With Other Polyelectrolytes in a Two-Phase System Containing Phenol and Aqueous Buffers at Various pH Values

Biochemical Journal

English

Electroplated Fe-Pt Thick Films Prepared in Plating Baths With Various pH Values

English

Survivability of Probiotics in Symbiotic Low Fat Buffalo Milk Yogurt

AFRICAN JOURNAL OF BIOTECHNOLOGY

English

Optimized Extraction of Dietary Fiber From Defatted Rice Bran and Evaluation of the Fiber-Fortified Drink Yogurt

Journal of Food Engineering and Technology

English