frozen yogurt Yogurtland
Selected indexed studies
- Lactose-free frozen yogurt: production and characteristics. (Acta Sci Pol Technol Aliment, 2017) [PMID:28703957]
- Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp. (Biomed Res Int, 2017) [PMID:28691028]
- Frozen yogurt near deep-freeze. (Am J Cardiol, 1994) [PMID:8147315]
_Worker-drafted node — pending editorial review._
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Sources
- Advances in GABA-Enriched Yogurt and Frozen Yogurt: Microbial Biosynthesis, Functional Properties, and Health Perspectives-A Comprehensive Review. (2025) pubmed
- Lactose-free frozen yogurt: production and characteristics. (2017) pubmed
- Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp. (2017) pubmed
- Frozen yogurt near deep-freeze. (1994) pubmed
- Physicochemical, Microbiological and Microstructural Characteristics of Sucrose-Free Probiotic-Frozen Yogurt during Storage. (2022) pubmed
- Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers. (2019) pubmed
- Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt. (2024) pubmed
- Frozen yogurt and ice cream were less healthy than yogurt, and adding toppings reduced their nutrition value: evidence from 1999-2014 National Health and Nutrition Examination Survey. (2017) pubmed
- Guidance for healthy complementary feeding practices for allergy prevention in developed countries: An EAACI interest group report. (2025) pubmed
- Taro Roots: An Underexploited Root Crop. (2023) pubmed