Recent advancements in the functionality of the components from goat milk and its products-Reference-Cited by-同舟云学术

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Recent advancements in the functionality of the components from goat milk and its products

Published:2019-10-28 Issue:05 Volume:72 Page:453-461
ISSN:0019-5146
Container-title:Indian Journal of Dairy Science
language:
Short-container-title:IJDS

Author:

Naagar Sonam,Kanawjia SK

Publisher

Indian Dairy Association

Subject

General Medicine

Cited by 4 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. The Effect of High-Pressure Processing of Caprine Milk on the Production and Properties of Yoghurt;Foods;2024-04-26

2. Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components;International Dairy Journal;2023-02

3. Lipid Profiling and Microstructure Characteristics of Goat Milk Fat from Different Stages of Lactation;Journal of Agricultural and Food Chemistry;2020-06-17

4. Role of fermented dairy foods in human health;Indian Journal of Dairy Science;2020-05-18

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