Caractérisation physico-chimique du Iben marocain
Author:
Publisher
EDP Sciences
Subject
Food Science
Link
http://lait.dairy-journal.org/10.1051/lait:1984643-64434/pdf
Cited by 9 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. MOROCCAN TRADITIONAL FERMENTED DAIRY PRODUCTS: CURRENT PROCESSING PRACTICES AND PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES - A REVIEW;Journal of microbiology, biotechnology and food sciences;2022-05-23
2. Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis;Journal of Food Science and Technology;2019-06-10
3. Chemical Composition, Microbial Profile and Identification of Lactic Acid Bacteria of Moroccan Fermented Camel Milk “Lfrik”;Current Research in Nutrition and Food Science Journal;2017-12-24
4. Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products;Journal of Dairy Research;2014-03-18
5. A comparison of the physicochemical, microbiological and aromatic composition of Traditional and Industrial Leben in Tunisia;International Journal of Dairy Technology;2010-02
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