The Effect of Freeze‒Thaw Cycles on the Physicochemical Stability and Nutritional Composition of Camel Milk

Author:

Hao Qi,Lei Yongdong,Li Runze,Ma Lingzhen,Zheng Huihui,Deng Xiaorong,zhang jian

Publisher

Elsevier BV

Reference51 articles.

1. Prevalence of Yersinia enterocolitica in milk and dairy products and the effects of storage temperatures on survival and virulence gene expression;H A Ahmed;International Dairy Journal,2019

2. Contribution of casein micelle size and proteolysis on protein distribution and sediment formation in UHT milk during storage;Marije Akkerman;International Dairy Journal,2021

3. The antiplatelet activity of camel milk in healthy and aluminum chloride-intoxicated rats;Sultan Alqahtani;Saudi Journal of Biological Sciences,2022

4. A Review on Processing Opportunities for the Development of Camel Dairy Products;Muhammad Arain;Food Science of Animal Resources,2023

5. Addition of transglutaminase enzyme in camel milk yoghurt to increase its sensorial aspects;H M Arslan Amin;Brazilian Journal of Biology,2024

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