Physical, chemical, microbial, and sensory evaluation and fatty acid profiling of value-added drinking yogurt (laban) under various storage conditions-Reference-Cited by-同舟云学术

Physical, chemical, microbial, and sensory evaluation and fatty acid profiling of value-added drinking yogurt (laban) under various storage conditions

Published:2023-01 Issue:1 Volume:106 Page:39-46
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Junaid Muhammad^ORCID,Inayat Saima,Gulzar Nabila,Khalique Anjum,Shahzad Faisal^ORCID,Irshad Irfan,Imran Muhammad

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference38 articles.

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3. Effects of carboxy methyl cellulose and edible cow gelatin on physicochemical, textural and sensory properties of yoghurt;Andic;Int. J. Agric. Biol.,2013

4. Method No. 991.20. Official Methods of Analysis;AOAC International,2000

5. Production of Laban;Béal,2012

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