Subject
Applied Microbiology and Biotechnology,Food Science
Reference31 articles.
1. Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures;Ahmed;LWT – Food Science and Technology,2005
2. Proteolysis of caseins and the proteose-peptone fraction of bovine milk;Andrews;Journal of Dairy Research,1983
3. Donkey milk: An overview on functionality, technology, and future prospects;Aspri;Food Reviews International,2017
4. Nutritional and health benefits of donkey milk;Bhairav;Journal of Food Science and Nutrition Therapy,2020
5. Composition and aptitude for cheese-making of milk from cows, buffaloes, goats, sheep, dromedary camels, and donkeys;Bittante;Journal of Dairy Science,2022
Cited by
1 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