Cite
Jrad Z, Oussaief O, Zaidi S, et al. Co-fermentation process strongly affect the nutritional, texture, syneresis, fatty acids and aromatic compounds of dromedary UF-yogurt. J Food Sci Technol. 2020;58(5):1727-1739doi: 10.1007/s13197-020-04682-1.
Jrad, Z., Oussaief, O., Zaidi, S., Khorchani, T., & El-Hatmi, H. (2021). Co-fermentation process strongly affect the nutritional, texture, syneresis, fatty acids and aromatic compounds of dromedary UF-yogurt. Journal of food science and technology, 58(5), 1727-1739. https://doi.org/10.1007/s13197-020-04682-1
Jrad, Zeineb, et al. "Co-fermentation process strongly affect the nutritional, texture, syneresis, fatty acids and aromatic compounds of dromedary UF-yogurt." Journal of food science and technology vol. 58,5 (2021): 1727-1739. doi: https://doi.org/10.1007/s13197-020-04682-1
Jrad Z, Oussaief O, Zaidi S, Khorchani T, El-Hatmi H. Co-fermentation process strongly affect the nutritional, texture, syneresis, fatty acids and aromatic compounds of dromedary UF-yogurt. J Food Sci Technol. 2021 May;58(5):1727-1739. doi: 10.1007/s13197-020-04682-1. Epub 2020 Aug 05. PMID: 33897011; PMCID: PMC8021673.
Copy
Download .nbib