RHEOLOGICAL PROPERTIES OF A CONCENTRATED FERMENTED PRODUCT, LABNEH, PRODUCED FROM BOVINE MILK: EFFECT OF PRODUCTION METHOD
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1081/JFP-120015500
Cited by 27 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
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5. Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran;International Dairy Journal;2022-06
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