Physicochemical properties of turmeric (Curcuma longa L.) and black pepper (Piper nigrum) enriched ice cream.
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- Dairy / Mljekarstvo, 2024, v. 74, n. 1, p. 45, doi. 10.15567/mljekarstvo.2024.0104
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Works matching IS 0026704X AND DT 2024 AND VI 74 AND IP 1
Results: 6
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2
The effect of body condition score in the transition period on milk, fertility, and health traits of Holstein cows.
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- Dairy / Mljekarstvo, 2024, v. 74, n. 1, p. 75, doi. 10.15567/mljekarstvo.2024.0106
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- Article
3
Changes in texture profile and mineral content of ultrafiltered white cheese produced using different salt concentrations.
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- Dairy / Mljekarstvo, 2024, v. 74, n. 1, p. 64, doi. 10.15567/mljekarstvo.2024.0105
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- Article
4
Improving the acidification kinetics, structural and sensory properties of low-fat yoghurt using high-pressure homogenization treatment.
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- Dairy / Mljekarstvo, 2024, v. 74, n. 1, p. 33, doi. 10.15567/mljekarstvo.2024.0103
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- Article
5
The effect of plant mucilaginous gel polysaccharides on oxidative tolerance and fermentation of dietetic yoghurts.
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- Dairy / Mljekarstvo, 2024, v. 74, n. 1, p. 22, doi. 10.15567/mljekarstvo.2024.0102
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- Article
6
Yoghurt fortification with Moringa oleifera: nutritional and production aspects.
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- Dairy / Mljekarstvo, 2024, v. 74, n. 1, p. 3, doi. 10.15567/mljekarstvo.2024.0101
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- Article