Работы, цитирующие эту работу

Работ: 2

Работа: Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture

1. Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

   Oumayma Boukria, El Mestafa El Hadrami, Aysha Sameen +6

   Обзорная статьяAnimal Diversity and Health StudiesFoods2020Цитирований: 9

   ABIABI:AkademIndex/openalex/2020.review-article.000010

2. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

   Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia +3

   Обзорная статьяProbiotics and Fermented FoodsFoods2020Цитирований: 7

   ABIABI:AkademIndex/openalex/2020.review-article.000009