Author:
Tamime A.Y.,Saarela M.,Wszolek M.,Ghoddousi H.,Linares D.M.,Shah N.P.
Reference702 articles.
1. Using cheese whey in the preparation of fermented beverage;Abd-Elhamid;Egyptian Journal of Dairy Science,2010
2. Preparation and properties of probiotic cheese high in conjugated linoleic acid content;Abd El-Salam;International Journal of Dairy Technology,2011
3. Probiotic Ras cheese made from concentrated milk by ultrafiltration or recombination techniques;Abdou;Egyptian Journal of Dairy Science,2003
4. Making bioyogurt using newly isolated lactic acid bacteria with probiotic features;Abdou;Egyptian Journal of Dairy Science & Technology,2015
5. Effect of production conditions on the stability of a human bifidobacterial species Bifidobacterium longum in yogurt;Abe;Letters in Applied Microbiology,2009a
Cited by
6 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