Monitoring of dromedary milk clotting process by Urtica dioica extract using fluorescence, near infrared and rheology measurements
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference40 articles.
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1. Effect of heat treatment and extraction pH on macroscopic and molecular properties of dromedary milk gel induced by Urtica dioica extracts;Journal of Food Measurement and Characterization;2024-07-24
2. Recent Trends on Camel Milk Cheese Processing: Nutritional and Health Value;Food Science and Nutrition;2024-05-29
3. Nettle (Urtica dioica L.) as a functional bioactive food ingredient: Applications in food products and edible films, characterization, and encapsulation systems;Trends in Food Science & Technology;2024-05
4. Investigating the Acid- and Enzyme-Induced Coagulation of Raw Milk Using Dielectric and Rheological Measurements;Applied Sciences;2023-05-18
5. Optimization of camel milk coagulation: the use of coagulants of microbiological and plant origin [pdf];Acta Scientiarum Polonorum Technologia Alimentaria;2023-03-30
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