Supplementation of drinkable yogurt (Laban) from Camel milk with fruit purees improves its quality and sensory properties-Reference-Cited by-同舟云学术

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Supplementation of drinkable yogurt (Laban) from Camel milk with fruit purees improves its quality and sensory properties

Published:2023-08 Issue: Volume:32 Page:100143
ISSN:2352-3646
Container-title:NFS Journal
language:en
Short-container-title:NFS Journal

Author:

Sobti Bhawna,Alhefeiti Rayyan Mohamed Saeed,Alahdali Fatima Alsayedahmed,Al Samri Maitha Ali Mohammed,Kamal-Eldin Afaf

Funder

United Arab Emirates University

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference51 articles.

1. Camel sciences and economy in the world: current situation and perspectives;Faye,2012

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

3. Nutritional and therapeutic perspectives of camel milk and its protein hydrolysates: s review on versatile biofunctional properties;Izadi;J. Funct. Foods,2019

4. Potential health benefits and metabolomics of camel milk by GC-MS and ICP-MS;Ahamad;Biol. Trace Elem. Res.,2017

5. Dromedary Milk lactic acid fermentation: Microbiological and rheological characteristics;Attia;J. Ind. Microbiol. Biotechnol.,2001

Cited by 3 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

1. Characteristics of apricot yogurt fermented with different culture straıns and stevıa;Italian Journal of Food Science;2024-07-10

2. Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains;Journal of Agriculture and Food Research;2024-06

3. Application of multiple‐intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners;Journal of the Science of Food and Agriculture;2024-01-31

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