Citation to this article as recorded by
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 |
The quality of low fat-fermented goat milk and low fat-fermented cow milk containing probiotic cultures IOP Conference Series: Earth and Environmental Science |
How to cite this article
Marwa M. Desouky and Marwa H. EL-Gendy, 2017. Physicochemical Characteristics of Functional Goats Milk Yogurt as Affected by some Milk Heat Treatments. International Journal of Dairy Science, 12: 12-27.
DOI: 10.3923/ijds.2017.12.27
URL: https://scialert.net/abstract/?doi=ijds.2017.12.27
DOI: 10.3923/ijds.2017.12.27
URL: https://scialert.net/abstract/?doi=ijds.2017.12.27