Citations in impact factor journals
Effect of addition sesame seeds powder with different ratio on microstructural and some properties of low fat Labneh Arabian Journal of Chemistry Vol. 13, Issue 10, 7572, 2020 |
Rheological characteristics and supramolecular structure of the
exopolysaccharide produced by Lactobacillus fermentum MTCC 25067 Carbohydrate Polymers |
Exopolysaccharide-producing culture in the manufacture of Prato cheese LWT - Food Science and Technology |
Citation to this article as recorded by
Abou Ayana, I.A.A., A.M. El Deeb and A.A. Ibrahim, 2016. Using of dairy propionibacteria as Bio-Preservative in kareish cheese. Int. J. Dairy Sci., 11: 114-123. CrossRefDirect Link |
Citation to this article as recorded by
Using Goat’s Milk, Barley Flour, Honey, and Probiotic to
Manufacture of Functional Dairy Product Probiotics and Antimicrobial Proteins |
How to cite this article
I.A.A. Abou Ayana and Amal Elsady Ibrahim, 2015. Attributes of Low-Fat Yogurt and Kareish Cheese Made Using Exopolysaccharides Producing Lactic Acid Bacteria. American Journal of Food Technology, 10: 48-57.
DOI: 10.3923/ajft.2015.48.57
URL: https://scialert.net/abstract/?doi=ajft.2015.48.57
DOI: 10.3923/ajft.2015.48.57
URL: https://scialert.net/abstract/?doi=ajft.2015.48.57