Afonso, I. M. and Joao, M. M. 1999. Rheological monitoring of structure evolution and development in stirred yoghurt. J. Food Eng. 42, 183–190.
Akhtar, M., Murray, B.S. and Dickinson, E. 2006. Perception of creaminess of model oil-in-water dairy emulsions: Influence of the shear-thinning nature of a viscosity-controlling hydrocolloid. Food Hydrocolloids. 20, 839–847.
Anon. 2003. Microbial Properties of Yoghurt. Institute of Standards and Industrial Research of Iran, ISIRI. No. 2406. (in Farsi)
Barrantes, E., Tamine, A., Davies, G. and Barclay, M. 1994. Production of low-calorie yogurt using skim milk powder and fat-substitutes, 2. Compositional Quality. Milchwissenschaft. 49(5): 135–139.
Canganella, F., Ovidi, M., Paganini, S., Vettraino, A. M., Bevilacqua, L. and Trovatelli, L. D. 2008. Survival of undesirable microorganisms in fruit yoghurts during storage at different temperatures. Food Microbiol. 15, 71–77.
Chandan, R. C. 2006. Manufacturing Yogurt and Fermented Milks. Blackwell Pub. Ltd.
Decourcelle, N., Lubbers, S., Vallet, N., Rondeau, P. and Guichard, E. 2004. Effect of thickeners and sweeteners on the release of blended aroma compounds in fat-free stirred yoghurt during shear conditions. Int. Dairy J. 14, 783–789.
Do Espírito Santo, A. P., Perego, P., Converti, A. and Oliveira, M. N. 2012. Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts. LWT - Food Sci. Technol. 47, 393-399.
Everett, D. W. and McLeod, R. E. 2005. Interactions of polysaccharide stabilizers with casein aggregates in stirred skim-milk yoghurt. Int. Dairy J. 15, 1175–1183.
Fiszman, S. M., Luch, M. A. and Salvador, A. 1999. Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties. Int. Dairy J. 9, 895–901.
Gallardo-Escamilla, F. J., Kelly, A. L. and Delahunty, C. M. 2007. Mouth feel and flavor of fermented whey with added hydrocolloids. Int. Dairy J. 17, 308–315.
Kumar, P. and Mishra, H. N. 2004. Mango soy fortified set yoghurt: effect of stabilizer addition on physicochemical, sensory and textural properties. Food Chem. 87, 501–507.
Lucey, J. A. 2002. Formation and physical properties of milk protein gels. J. Dairy Sci. 85(2): 281–294.
Malone, M. E., Appelqvist, A. M. and Norton, I. T. 2003. Oral behavaiour of hydrocolloids and emulsions. Part 2. Taste and Aroma Release. Food Hydrocolloids. 17, 775–784.
Mataragas, M., Dimitriou, V., Skandamis, P. N. and Drosinos, E. H. 2011. Quantifying the spoilage and shelf-life of yoghurt with fruits. Food Microbiol. 28, 611-616.
Nongonierma, B., Cayot, P., Springett, M., Le Quere, J., Cachon, R. and Voilley, A. 2007. Transfers of small analytes in a multiphasic stirred fruit yoghurt model. Food Hydrocolloids. 21, 287–296.
Penney, V., Henderson, G., Blum, C. and Johnson-Green, P. 2010. The potential of phytopreservatives and nisin to control microbial spoilage of minimally processed fruit yogurts. Innov. Food Sci. & Emerg. Technol. 5, 369–375.
Pereira, R., Matia-Merino, L., Jones, V. and Singh, H. 2006. Influence of fat on the perceived texture of set acid milk gels: A Sensory Perspective. Food Hydrocolloids. 20, 305–313.
Ramaswamy, H. S. and Basak, S. 1992. Pectin and raspberry concentrate effects on the rheology of stirred commercial yogurt. J. Food Sci. 57(2): 357–360.
Sanchez-Segarra, P. J., Garcoa-Martinez, M. M., Gordillo-Otero, J., Doaz-Valverde, A., Amaro-Lopez, M. A. and Moreno-Rojas, R. 2000. Influence of the addition of fruit on the mineral content of yoghurts: nutritional assessment. Food Chem. 70, 85–89.
Shaker, R. R., Jumah, R. Y. and Abu Jdayil, B. 2000. Rheological properties of plain yoghurt during coagulation process: Impact of fat content and preheat treatment of milk. J. Food Eng. 44, 175–180.
Syrbe, A., Bauer, W. J. and Klostermeyer, H. 1998. Polymer science concepts in dairy system-An overview of milk protein and food hydrocolloid interaction. Dairy J. 8, 179–193.
Unal, B., Metin, S. and Isikli, N. D. 2003. Use of response surface methodology to describe the combined effect of storage time, locust bean gum and dry matter of milk on the physical properties of low-fat set yoghurt. Int. Dairy J. 13, 909–916.
)