Biochemistry and processing of goat milk and milk products-Reference-Cited by-同舟云学术

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Biochemistry and processing of goat milk and milk products

Published:1993-11 Issue:2 Volume:12 Page:151-170
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Agnihotri M.K.,Prasad V.S.S.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference88 articles.

1. Goat breeding and meat production;Acharya,1988

2. Manufacture of yogurt from goat milk;Agarwal;Cult. Dairy Prod. J.,1974

3. Processing of goat milk and milk products in India;Agnihotri,1992

4. Yield and composition of milk in Black Bengal, Barbari and Black Bengal × Barbari nannies;Agrawal;Indian. J. Anim. Sci.,1978

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1. Characterisation of pure goat and admixed goat-buffalo milk khoa: Physico-chemical, texture, microstructure and storage stability;Food and Humanity;2024-12

2. Improving the quality and the technology of processed cheeses;Potravinarstvo Slovak Journal of Food Sciences;2023-10-27

3. Assessment of the Quality Attributes of Oat β-glucan Fortified Reduced-Fat Goat Milk Yogurt Supported by Microfluidization;Foods;2023-09-16

4. Barbari goat;CABI Compendium;2022-01-07

5. Recent advancements in the functionality of the components from goat milk and its products;Indian Journal of Dairy Science;2019-10-28

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