Development of Yoghurt from Combination of Goat and Cow Milk-Reference-Cited by-同舟云学术

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Development of Yoghurt from Combination of Goat and Cow Milk

Published:2018-02-08 Issue:6 Volume:23 Page:1-7
ISSN:2347-565X
Container-title:Annual Research & Review in Biology
language:
Short-container-title:ARRB

Author:

Temerbayeva Marina,Rebezov Maksim,Okuskhanova Eleonora,Zinina Oksana,Gorelik Olga,Vagapova Oksana,Beginer Tatiana,Gritsenko Svetlana,Serikova Ainur,Yessimbekov Zhanibek

Publisher

Sciencedomain International

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Link

http://www.sciencedomain.org/download/MjMwNzJAQHBm.pdf

Cited by 50 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. Evaluation of effectiveness and optimisation of the process of fermentation of oat drink with lactic acid microorganisms;Agrarian science;2024-02-20

2. Application of whey protein hydrolysate as a technological additive in the sour cream production;BIO Web of Conferences;2024

3. Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations;International Journal of Food Engineering;2023-12-18

4. Assessment of stability and bioactive compounds in yogurt containing novel natural starter cultures with the ability to promote longevity in Caenorhabditis elegans;Journal of Dairy Science;2023-11

5. Microbiological, Physicochemical, Organoleptic, and Rheological Properties of Bulgarian Probiotic Yoghurts Produced by Ultrafiltered Goat’s Milk;Applied Sciences;2023-07-07

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