Citations in impact factor journals
Physicochemical and sensory characteristics of fat-free goat milk
yogurt with added stabilizers and skim milk powder fortification Journal of Dairy Science Vol. 99, Issue 5, 3316, 2016 |
Citation to this article as recorded by
Physicochemical, Nutritional, and Organoleptic Characterization
of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus
plantarum C4 Nutrients Vol. 10, Issue 5, 633, 2018 |
How to cite this article
Gokhan Kavas, Harun Uysal, Sevda Kilic, Necati Akbulut and Harun Kesenkas, 2003. Some Properties of Yoghurts Produced from Goat Milk and Cow-Goat Milk Mixtures by Different Fortification Methods. Pakistan Journal of Biological Sciences, 6: 1936-1939.
DOI: 10.3923/pjbs.2003.1936.1939
URL: https://scialert.net/abstract/?doi=pjbs.2003.1936.1939
DOI: 10.3923/pjbs.2003.1936.1939
URL: https://scialert.net/abstract/?doi=pjbs.2003.1936.1939