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K J Aryana

Showing results (1-10 of 8) with videos related to

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Journal of Dairy Science|July 27, 2011
Some low homogenization pressures improve certain probiotic characteristics of yogurt culture bacteria and Lactobacillus acidophilus LA-KT Muramalla, K J Aryana
Journal of Dairy Science|December 22, 2006
Characteristics of reduced fat milks as influenced by the incorporation of folic acidK Achanta, C A Boeneke, K J Aryana
Journal of Food Protection|June 19, 2019
Aging-Induced Changes in Populations of Lactococci, Lactobacilli, and Aerobic Microorganisms in Low-Fat and Full-Fat Cheddar Cheese <sup>†</sup>Z U Haque, E Kucukoner, K J Aryana
Journal of Dairy Science|April 15, 2005
Storage stability of lutein during ripening of cheddar cheeseS T Jones, K J Aryana, J N Losso
Journal of Food Science|November 13, 2007
Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilusK J Aryana, S Plauche, R M Rao, et al.
Journal of Dairy Science|January 15, 2019
Short communication: Influence of an aqueous myrrh suspension on yogurt culture bacteria over yogurt shelf lifeM Alhejaili, D W Olson, C Velázquez, et al.
Journal of Dairy Science|June 13, 2016
Short communication: The effects of frozen storage on the survival of probiotic microorganisms found in traditionally and commercially manufactured kefirK V O'Brien, K J Aryana, W Prinyawiwatkul, et al.
Journal of Dairy Science|August 24, 2015
The effects of postexercise consumption of a kefir beverage on performance and recovery during intensive endurance trainingK V O'Brien, L K Stewart, L A Forney, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Journal of Dairy Science|July 27, 2011
Some low homogenization pressures improve certain probiotic characteristics of yogurt culture bacteria and Lactobacillus acidophilus LA-KT Muramalla, K J Aryana
Journal of Dairy Science|December 22, 2006
Characteristics of reduced fat milks as influenced by the incorporation of folic acidK Achanta, C A Boeneke, K J Aryana
Journal of Food Protection|June 19, 2019
Aging-Induced Changes in Populations of Lactococci, Lactobacilli, and Aerobic Microorganisms in Low-Fat and Full-Fat Cheddar Cheese <sup>†</sup>Z U Haque, E Kucukoner, K J Aryana
Journal of Dairy Science|April 15, 2005
Storage stability of lutein during ripening of cheddar cheeseS T Jones, K J Aryana, J N Losso
Journal of Food Science|November 13, 2007
Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilusK J Aryana, S Plauche, R M Rao, et al.
Journal of Dairy Science|January 15, 2019
Short communication: Influence of an aqueous myrrh suspension on yogurt culture bacteria over yogurt shelf lifeM Alhejaili, D W Olson, C Velázquez, et al.
Journal of Dairy Science|June 13, 2016
Short communication: The effects of frozen storage on the survival of probiotic microorganisms found in traditionally and commercially manufactured kefirK V O'Brien, K J Aryana, W Prinyawiwatkul, et al.
Journal of Dairy Science|August 24, 2015
The effects of postexercise consumption of a kefir beverage on performance and recovery during intensive endurance trainingK V O'Brien, L K Stewart, L A Forney, et al.
Pageof 1