Physicochemical properties, sensory quality, and coagulation behavior of camel versus bovine milk soft unripened cheeses-Reference-Cited by-同舟云学术

Physicochemical properties, sensory quality, and coagulation behavior of camel versus bovine milk soft unripened cheeses

Published:2020-08 Issue: Volume:20 Page:28-36
ISSN:2352-3646
Container-title:NFS Journal
language:en
Short-container-title:NFS Journal

Author:

Mbye Mustapha,Sobti Bhawna,Al Nuami Mariam Khamis,Al Shamsi Yamna,Al Khateri Latifa,Al Saedi Reyam,Saeed Maitha,Ramachandran Tholkappiyan,Hamed Fathalla,Kamal-Eldin Afaf

Funder

United Arab Emirates University

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference71 articles.

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4. Biomolecular content of camel milk: a traditional superfood towards future healthcare industry;Khalesi;Trends Food Sci. Technol.,2017

5. Improving the textural properties of camel milk acid gel by treatment with trisodium citrate and transglutaminase;Chen;LWT,2019

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