Работы, цитирующие эту работу

Работ: 2

Работа: Formation of volatile aroma compounds and carbon dioxide in yogurt starter grown in cows' and goats' milk

1. 2D-Cross Correlation Spectroscopy Coupled with Molecular Fluorescence Spectroscopy for Analysis of Molecular Structure Modification of Camel Milk and Cow Milk Mixtures during Coagulation

   Oumayma Boukria, El Mestafa El Hadrami, Shakhnoza Sultanova +3

   СтатьяAnimal Diversity and Health StudiesFoods2020Цитирований: 10

   ABIABI:AkademIndex/openalex/2026.other.197419

2. 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