Found: 8
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Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts.
- Published in:
- Dairy / Mljekarstvo, 2024, v. 74, n. 2, p. 106, doi. 10.15567/mljekarstvo.2024.0202
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- Article
THE IMPORTANCE AND HEALTH BENEFITS OF WHEY PROTEINS.
- Published in:
- Journal of Hygienic Engineering & Design, 2023, v. 43, p. 287
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- Article
Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents.
- Published in:
- Foods, 2023, v. 12, n. 3, p. 610, doi. 10.3390/foods12030610
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- Article
The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt.
- Published in:
- Foods, 2021, v. 10, n. 11, p. 2855, doi. 10.3390/foods10112855
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- Article
An innovative approach: cow/oat milk based kefir.
- Published in:
- Dairy / Mljekarstvo, 2015, v. 65, n. 3, p. 177, doi. 10.15567/mljekarstvo.2015.0304
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- Article
Süt ve Süt Ürünlerinde Bir Kalite Parametresi: Lisinoalanin.
- Published in:
- Academic Food Journal / Akademik GIDA, 2011, p. 64
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- Publication type:
- Article
Süt ve Süt Ürünlerinde Bir Kalite Parametresi: Lisinoalanin.
- Published in:
- Academic Food Journal / Akademik GIDA, 2011, p. 64
- By:
- Publication type:
- Article
The effect of using a vegetable fat blend on some attributes of kashar cheese.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 1, p. 41, doi. 10.3989/gya.032408
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- Publication type:
- Article