Microbiology and technology of fermented milks-Reference-Cited by-同舟云学术

Microbiology and technology of fermented milks

Published:1997 Issue: Volume: Page:57-152
ISSN:
Container-title:Microbiology and Biochemistry of Cheese and Fermented Milk
language:
Short-container-title:

Author:

Tamime A. Y.,Marshall V. M. E.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4613-1121-8_3.pdf

Reference474 articles.

1. Abd El-Salam, M.H., El-Shibiny, S., Mahfouz, M.B., El-Dien, H.F., El-Atriby, H.M. and Antila, V. (1991) Preparation of whey protein concentrate from salted whey and its use in yoghurt. Journal of Dairy Research, 58, 503–10.

2. Abd Rabo, F.H.R., Partridge, J.A. and Furtado, H.M. (1988) Production of yoghurt utilizing ultrafiltration retentate of salted whey as a partial substitution of milk. Egyptian Journal of Dairy Science, 16, 319–29.

3. Abou-Donia, S.A., Attia, I.A., Khattab, A.A. and El-Khadragy, S.M. (1992a) Characteristics of labneh manufactured using different lactic starter cultures. Egyptian Journal of Food Science, 20, 1–12.

4. Abou-Donia, S.A., Khattab, A.A., Attia, I.A. and El-Khadragy, S.M. (1992b) Effect of modified manufacturing process of labneh on its chemical composition and microbiological quality. Egyptian Journal of Food Science, 20, 13–23.

5. Abrahamsen, R.K. and Rysstad, G. (1991) Fermentation of goat’s milk with yoghurt starter culture bacteria: a review. Cultured Dairy Products Journal, 26(3) 20–6.

Cited by 41 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensory Attributes of Fat‐Rich Dairy and Ethnic Indian Products;Sensory Profiling of Dairy Products;2023-05-12

2. Characteristic of instant and poured beverage from nixtamalized corn (Zea mays indentata) fermented by Bifidobacterium sp. as source of natural folates;PROCEEDINGS OF THE 9TH INTERNATIONAL SYMPOSIUM ON INNOVATIVE BIOPRODUCTION INDONESIA ON BIOTECHNOLOGY AND BIOENGINEERING 2022: Strengthening Bioeconomy through Applied Biotechnology, Bioengineering, and Biodiversity;2023

3. The Ecology and Evolution of the Baker’s Yeast Saccharomyces cerevisiae;Genes;2022-01-26

4. Isolation, Identification and Characterization of Beneficial Microorganisms from Traditional Fermented Foods;Probiotics, Prebiotics and Synbiotics;2022-01-07

5. Fermented Plant Protein Products;Plant Protein Foods;2022