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9 works

Work: Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

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  3. Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis

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  7. Monitoring Molecular Structure Changes of Cow and Camel Milk Mixtures during Coagulation: A Study Based on TPA and 2DCOS-MIR Spectroscopy

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  8. Determination of some characteristics of traditional cheese and evaluatıon of evaluated cheese to food safety

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  9. Development of dry matter content of the main components of whey

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