Author:
Nguyen Hanh Thi Hong,Ong Lydia,Lefèvre Christophe,Kentish Sandra Elizabeth,Gras Sally Louise
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference72 articles.
1. Abd El-Salam, M. H. (1978). Comparative study of the composition of casein micelles from buffalo and cow milk. Egypt Journal of Dairy Science, 6, 1–8.
2. Abu-Jdayil, B., & Mohameed, H. (2002). Experimental and modelling studies of the flow properties of concentrated yogurt as affected by the storage time. Journal of Food Engineering, 52(4), 359–365.
3. Addeo, F., Alloisio, V., & Chianese, L. (2007). Tradition and innovation in the water buffalo dairy products. Italian Journal of Animal Science, 6, 51–57.
4. Adhikari, K., Grun, I. U., Mustapha, A., & Fernando, L. N. (2002). Changes in the profile of organic acids in plain set and stirred yogurts during manufacture and refrigerated storage. Journal of Food Quality, 25(5), 435–451.
5. Ahmad, S., Gaucher, I., Rousseau, F., Beaucher, E., Piot, M., Grongnet, J. F., et al. (2008). Effects of acidification on physicochemical characteristics of buffalo milk: A comparison with cow's milk. Food Chemistry, 106(1), 11–17.
Cited by
55 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