Akin, M. B., Akin, M. S. & Kirmaci, Z. (2007). Effects of inulin and sugaer levels on the viability of yogurt and probiotic bacteria and physical and sensory characteristics in probiotic ice-cream. Food Chemistry, 104, 93-99.
Anal, A. K. & Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science & Technology, 18, 240- 251.
AOAC. (2002). Official methods of analysis of AOAC, 15th ed. (Ed. S. Williams). Arlington, USA: Association of Official Analytical Chemists.
Chan, E. S. & Zhang, Z. (2005).Bioencapsulation by compression coating of probiotic bacteria for their protection in an acidic medium . Process Biochemistry, 40, 3346–3351.
Chandan, R. C. & O'Rell, K. R. (2006). Ingredients for yogurt manufacture. In Ramesh C. Chandan (Ed.), Manufacturing Yogurt and fermrnted milks, (pp. 179-193). Blackwell Publishing.
Everett, D. E. & McLeod, R. E. (2005). Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt. International Dairy Journal, 15, 1175-1183.
Farnworth, E. R., Mainville, I., Desjardins, M. P., Gardner, N., Fliss, I. & Champagne, C. (2007). Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation. International Journal of Food Microbiology, 116(1), 174–181.
Gauueb, T., Steinsholt, K. & Abrahamsen, R. K. (1979). Effects of different sweeteners and additives on acidification of frozen yogurt. Cited in Food Scince and Technology Abstrcts, 68(3): 68.
Gilliland, S. E. (2003). Probiotics encyclopedia of food science and nutrition. Academic press, Oxford, 4792– 4798.
Holzapful, W. H. & Schillinger, U. (200). Introduction to pre- and probiotics. Food Research International, 35, 109-116.
Hughes, D. B. & Hoover, D. G. (1995). Viability and enzymatic activity of bifidobacteria in milk. Journal of Dairy Science, 78, 268–276.
Kim, S. J., Cho, S. Y., Kim, S. H., Song, O. J., Shin, S., Cha, D. S. & Park, H. J. (2008). Effect of microencapsulation on viability and other characteristics in Lactobacillus acidophilus ATCC 43121. LWT, 41, 493-500.
Krasaekoopt, W., Bhandari, B. & Deeth, H. (2003). Evaluation of encapsulation techniques for probiotics for yogurt. International Dairy Journal, 13, 3-13.
Krasaekoopt, W., Bhandari, B. & Deeth, H. (2004). The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria. International Dairy Journal, 14, 737-743.
Kumar, P. & Mishra, H. N. (2004). Mango soy fortified set yoghurt: effect of stabilizer addition on physicochemical, sensory and textural properties. Food Chemistry, 87, 501-507.
Lakkis, J. M. (2007). Encapsulation and controlled released technologies in food systems: Application of probiotic encapsulation in dairy products. Blackwell Publishing.
Lal, S. N., O'Connor, C. J. & Eyres, L. (2006). Application of emulsifiers/ stabilizers in dairy products of high rheology. Advances in Colloid and Interface Science, 433-437.
Lankaputhra, W. E. V., Shah, N. P. & Britz, M. L. (1996).Evaluation of media for selective enumeration of Lactobacillus acidophilus and Bifidobacterium species. Food Australia, 48(3), 113–118.
Lourens - Hattingh, A. & Viljoen, B. C.
(2001). Yogurt as probiotic carrier food.International Dairy Journal, 11(1–2), 1–17.
Meyer, D., Bayarri, S., T'arrega, A. & Costell, E. (2011). Inulin as texture modifier in dairy products. Food Hydrocolloids, 25, 1881-1890.
Moayednia, N., Ehsani, M. R., Emamdjomeh, Z. & Mazaheri, A. F. (2009). Effect of refrigerated storage time on the viability of probiotic bacteria in fermented probiotic milk drinks. International Journal of Dairy Technology, 62, 204-208.
Mortazavian A. M., Ehsani M. R., Sohrabvandi S. & Reinheimer J. A. (2007) MRS-bile agar: its suitability for the enumeration of mixed probiotic cultures in cultured dairy products. Michwissenschaft, 62, 270-272.
Olivas, G. I., Mattinson, D. S. & Barbosa- C'anovas, G. V. (2007). Alginate coatings for preservation of minimally processed "Gala" apples. Postharvest Biology and Technology, 45, 89-96.
Özer, B., Kirmaci, H. A., Senel, E., Atamer, M. & Hayaloglu, A. (2009). Improving the viability of Bifidobacterium bifidum Bb-12 in white-brined cheese by microencapsulation. International Dairy Journal, 19, 22-29.
Özer, D., Akin, M. S. & Özer, B. (2005). Effects of inulin and lactolose on survival of Lactobacilus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in acidophilus-bifidus yogurt. Food Science and Technology International, 11, 19-24
Schillinger, U. (1999). Isolation and identification of lactobacilli from novel-type probiotic and mild yoghurts and their stability during refrigerated storage. International Journal of Food Microbiology, 47, 79–87.
Senaka Ranadheera, C., Evans, C. A., Adams, M. C. & Baines, S. K. (2012). Probiotic viability and physic-chemical and sensory properties of plain and stirred yogurts made from goat's milk. Food Chemistry, 135, 1411-1418.
Shah, N. P. (2000). Probiotic bacteria: Selective enumeration and survival in dairy foods. Journal of Dairy Science, 83, 894–907.
Singh, G. & Muthukumarappan, K. (2007). Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt. LWT, 41, 1145-1152.
Sultana, K., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P. & Kailasapathy, K. (2000). Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. International Journal of Food Microbiology, 62, 47–55.
Trindade, C. S. F. & Grosso, C. R. F. (2000). The effect of the immobilisation of Lactobacillus acidophilus and Bifidobacterium lactis in alginate on their tolerance to gastrointestinal secretions. Milchwissenschaft, 55, 496–499.
Vinderola, C. G., Bailo, N. & Reinheimer, J. A. (2000). Survival of probiotic microflora in Argentinian yogurts during refrigerated storage. Food Research International, 33, 97–102.