Research Article

Citations for "Isolation and Identification of Lactobacilli from Garris, a Sudanese Fermented Camel’s Milk Product "

Citation to this article as recorded by ASCI logo

Salih, A.M.M., S.M. El-Sanousi and I.E.M. El-Zubeir, 2011. A review on the Sudanese traditional dairy products and technology. Int. J. Dairy Sci., 6: 227-245.
CrossRef  |  Direct Link  |  

Citation to this article as recorded by Crossref logo

Nutritional, Antimicrobial and Bioactive Components of Gariss, a Fermented Camel Milk Product
African Fermented Food Products- New Trends

Isolation, Characterization and Identification of a Potential Probiont from South Indian Fermented Foods (Kallappam, Koozh and Mor Kuzhambu) and Its Use as Biopreservative
Probiotics and Antimicrobial Proteins

Comparative study of chemical composition, isolation and identification of micro-flora in traditional fermented camel milk products: Gariss, Suusac, and Shubat
Journal of the Saudi Society of Agricultural Sciences

Milk Products from Minor Dairy Species: A Review
Animals Vol. 10, Issue 8, 1260, 2020

A Review on the Sudanese Traditional Dairy Products and Technology
International Journal of Dairy Science Vol. 6, Issue 4, 227, 2011

Related Articles in ASCI
Search in Google Scholar
View Citation
Report Citation

©  2022 Science Alert. All Rights Reserved