Citations in impact factor journals
| Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion LWT - Food Science and Technology Vol. 62, Issue 1, 393, 2015 |
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| C. Lorrungruang, K. Sinma, P. Pantagrud, S. Wannasirisuk, K. Mahabandha, K. Khucharoenphaisan 2014. Red Cheese Production from Soymilk by Monascus purpureus and Lactobacillus
casei J. Applied Sci., 14: 2819-2824. CrossRef |
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Clove (Syzygium aromaticum) spices: a review on their bioactivities, current use, and potential application in dairy products Journal of Food Measurement and Characterization |
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Potential application of herbs and spices and their effects in
functional dairy products Heliyon Vol. 5, Issue 6, e01989, 2019 |
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Identification and Evaluation of Preservative Plants on Traditionally Fermented Cow Milk Current Research in Nutrition and Food Science Journal Vol. 9, Issue 1, 329, 2021 |
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Herbs and Spices Fortified Functional Dairy Products Herbs and Spices - New Processing Technologies [Working Title] |
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Structure: Activity and Emerging Applications of Spices and Herbs Herbs and Spices - New Processing Technologies |
How to cite this article
Omer Ibrahim Ahmed Hamid and Nafessa Ahmed Musa Abdelrahman, 2012. Effect of Adding Cardamom, Cinnamon and Fenugreek to Goat’s Milk Curd on the Quality of White Cheese During Storage. International Journal of Dairy Science, 7: 43-50.
DOI: 10.3923/ijds.2012.43.50
URL: https://scialert.net/abstract/?doi=ijds.2012.43.50
DOI: 10.3923/ijds.2012.43.50
URL: https://scialert.net/abstract/?doi=ijds.2012.43.50