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Ушбу иш иқтибос қилган ишлар

117 та иш

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

  1. Сарлавҳасиз

    Бошқа1117 иқтибос
    ABI

  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

    Шарҳ мақолаProbiotics and Fermented FoodsFoods20207 иқтибос
    ABI

  3. Biomolecular content of camel milk: A traditional superfood towards future healthcare industry

    Mohammadreza Khalesi, Maryam Salami, Maryam Moslehishad +2

    Мақола20175 иқтибос
    ABI

  4. Vitamin content of camel milk.

    Z. Farah, R Rettenmaier, David Atkins

    Мақола19924 иқтибос
    ABI

  5. Chemical Composition and Nutritional Quality of Camel Milk

    Wajih N. Sawaya, Jehangir K. Khalil, A. AL‐SHALHAT +1

    Мақола19844 иқтибос
    ABI

  6. Сарлавҳасиз

    Бошқа4 иқтибос
    ABI

  7. THE SIZE DISTRIBUTION OF CASEIN MICELLES IN CAMEL MILK

    Z. Farah, M. Rüegg

    Мақола19893 иқтибос
    ABI

  8. Сарлавҳасиз

    Бошқа3 иқтибос
    ABI

  9. Mineral and trace element research in goats: A review

    G.F.W. Haenlein, M. Anke

    Шарҳ мақола20102 иқтибос
    ABI

  10. The relationship between quality criteria of goat milk, its technological properties and the quality of the final products

    Ketsia Raynal-Ljutovac, Patrice Gaborit, A. Lauret

    Мақола20052 иқтибос
    ABI

  11. A Review of Nutritional and Physiological Factors Affecting Goat Milk Lipid Synthesis and Lipolysis

    Yves Chilliard, Anne Ferlay, J. Rouel +1

    Шарҳ мақола20032 иқтибос
    ABI

  12. Proteolysis and Lipolysis of Goat Milk Cheese

    Young W. Park

    Мақола20012 иқтибос
    ABI

  13. Composition and Characteristics of Goat Milk: Review 1968−1979

    R. Jenness

    Мақола19802 иқтибос
    ABI

  14. Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products

    Marzia Albenzio, Antonella Santillo

    Мақола20112 иқтибос
    ABI

  15. Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology

    Laura Ceballos, Eva Ramos Morales, Gloria de la Torre Adarve +3

    Мақола20092 иқтибос
    ABI

  16. Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both

    Amanda Marília da Silva Sant’Ana, Fabrícia França Bezerril, Mario Estévez +4

    Мақола20132 иқтибос
    ABI

  17. Goat milk in human nutrition

    G.F.W. Haenlein

    Мақола20032 иқтибос
    ABI

  18. Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

    Joanna Barłowska, M. Szwajkowska, Z. Litwińczuk +1

    Мақола20112 иқтибос
    ABI

  19. Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow’s milk

    Sarfraz Ahmad, Isabelle Gaucher, Florence Rousseau +4

    Мақола20072 иқтибос
    ABI

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

    Rita de Cássia Ramos do Egypto Queiroga, Bárbara Melo Santos, Ana Gomes +5

    Мақола20122 иқтибос
    ABI

  21. Recent advances in exploiting goat's milk: Quality, safety and production aspects

    Nissim Silanikove, Gabriel Leitner, Uzi Merin +1

    Мақола20102 иқтибос
    ABI

  22. Physico-chemical characteristics of goat and sheep milk

    Y.W. Park, Manuela Juárez, Maria‐Helena Ramos +1

    Мақола20062 иқтибос
    ABI

  23. Non-bovine milk products as emerging probiotic carriers: recent developments and innovations

    Chaminda Senaka Ranadheera, Nenad Naumovski, Said Ajlouni

    Мақола20182 иқтибос
    ABI

  24. Сарлавҳасиз

    Бошқа2 иқтибос
    ABI

  25. Сарлавҳасиз

    Бошқа2 иқтибос
    ABI