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