Improvement of the Properties of Goat's Milk Labneh using some Aromatic and Vegetable Oils-Reference-Cited by-同舟云学术

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Improvement of the Properties of Goat's Milk Labneh using some Aromatic and Vegetable Oils

Published:2011-02-15 Issue:2 Volume:6 Page:112-123
ISSN:1811-9743
Container-title:International Journal of Dairy Science
language:
Short-container-title:International J. of Dairy Science

Author:

Ayana I.A.A. Abou,El Deen A.A. Gamal

Publisher

Science Alert

Subject

Animal Science and Zoology,Food Animals

Link

https://www.scialert.net/fulltext/?doi=ijds.2011.112.123&org=10

Cited by 11 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. Effect of Adding Essential Oils of Nigella sativa and Thyme on the Yogurt Flavor;Asian Journal of Biological Sciences;2024-09-30

2. Effect of lemon balm (Melissa officinalis L.) essential oil on some characteristics of oil/water food emulsions;BIO Web of Conferences;2024

3. Impact of vegetable fat on the sensory and physicochemical quality characteristics of chevon sausage;Applied Food Research;2023-06

4. Effectiveness of cardamom (Elettaria cardamomum) or bay leaf (Laurus nobilis L.) powder in improving the quality of Labneh [pdf];Acta Scientiarum Polonorum Technologia Alimentaria;2022-03-30

5. Use of cinnamon, wheat germ, and eucalyptus oils to improve quality and shelf life of concentrated yogurt (Labneh);Cogent Food & Agriculture;2020-01-01

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