Author:
Devi R. Reshma,Vijayalakshmi S.,Karnan T. M.,Leelavathi L.,Preethi G.,Sankaranarayanan A.
Publisher
Springer Nature Singapore
Reference46 articles.
1. Banks, J. M., Brechany, E. Y., & Christie, W. W. (1989). The production of low fat Cheddar-type cheese. International Journal of Dairy Technology, 42(1), 6–9.
2. Becker, K. M., Parsons, R. L., Kolodinsky, J., & Matiru, G. N. (2007). A cost and returns evaluation of alternative dairy products to determine capital investment and operational feasibility of a small-scale dairy processing facility. Journal of Dairy Science, 90, 2506–2516.
3. de Vuyst, L., & Tsakalidou, E. (2008). Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations. International Dairy Journal, 18(5), 476–485.
4. Donna, H. (2001). Fermented foods and healthy digestive functions. John Libbey.
5. El-Koussy, L. A., Mustafa, M. B. M., Abdel-Kader, Y. I., & El-Zoghby, A. S. (1995). Properties of Mozzarella cheese as affected by milk type, yield-recovery of milk constituents and chemical composition of cheese. In Proceedings of the 6th Egyptian Conference for Dairy Science and Technology, Cairo, Egypt (pp. 121–132). IEEE.
Cited by
2 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