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117 ta ish

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

  1. Sarlavhasiz

    Boshqa1 274 iqtibos
    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

    Sharh maqolaOchiq kirishProbiotics and Fermented FoodsFoods20207 iqtibos
    ABI

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

    Mohammadreza Khalesi, Maryam Salami, Maryam Moslehishad +2

    Maqola20175 iqtibos
    ABI

  4. Vitamin content of camel milk.

    Z. Farah, R Rettenmaier, David Atkins

    Maqola19924 iqtibos
    ABI

  5. Chemical Composition and Nutritional Quality of Camel Milk

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

    Maqola19844 iqtibos
    ABI

  6. Sarlavhasiz

    Boshqa4 iqtibos
    ABI

  7. THE SIZE DISTRIBUTION OF CASEIN MICELLES IN CAMEL MILK

    Z. Farah, M. Rüegg

    MaqolaOchiq kirish19893 iqtibos
    ABI

  8. Sarlavhasiz

    Boshqa3 iqtibos
    ABI

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

    G.F.W. Haenlein, M. Anke

    Sharh maqola20102 iqtibos
    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

    Maqola20052 iqtibos
    ABI

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

    Yves Chilliard, Anne Ferlay, J. Rouel +1

    Sharh maqolaOchiq kirish20032 iqtibos
    ABI

  12. Proteolysis and Lipolysis of Goat Milk Cheese

    Young W. Park

    MaqolaOchiq kirish20012 iqtibos
    ABI

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

    R. Jenness

    MaqolaOchiq kirish19802 iqtibos
    ABI

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

    Marzia Albenzio, Antonella Santillo

    Maqola20112 iqtibos
    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

    Maqola20092 iqtibos
    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

    MaqolaOchiq kirish20132 iqtibos
    ABI

  17. Goat milk in human nutrition

    G.F.W. Haenlein

    Maqola20032 iqtibos
    ABI

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

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

    Maqola20112 iqtibos
    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

    Maqola20072 iqtibos
    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

    MaqolaOchiq kirish20122 iqtibos
    ABI

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

    Nissim Silanikove, Gabriel Leitner, Uzi Merin +1

    Maqola20102 iqtibos
    ABI

  22. Physico-chemical characteristics of goat and sheep milk

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

    Maqola20062 iqtibos
    ABI

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

    Chaminda Senaka Ranadheera, Nenad Naumovski, Said Ajlouni

    Maqola20182 iqtibos
    ABI

  24. Sarlavhasiz

    Boshqa2 iqtibos
    ABI

  25. Sarlavhasiz

    Boshqa2 iqtibos
    ABI