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Cited article:

Exploring the health benefits and functional properties of goat milk proteins

Qausar Hamed ALKaisy, Jasim S. Al‐Saadi, Ali Khudhair Jaber AL‐Rikabi, Ammar B. Altemimi, Mohammad Ali Hesarinejad and Tarek Gamal Abedelmaksoud
Food Science & Nutrition 11 (10) 5641 (2023)
https://doi.org/10.1002/fsn3.3531

Características microbiológicas e físico-químicas do leite de cabra submetido à pasteurização lenta pós-envase e ao congelamento

Patricia Vilhena Dias de Andrade, Marcelo Resende de Souza, Cláudia Freire Andrade de Morais Penna and José Maria Ferreira
Ciência Rural 38 (5) 1424 (2008)
https://doi.org/10.1590/S0103-84782008000500036

Handbook of Food Analysis, Second Edition -3 Volume Set

John Van Camp and Stephan Dierckx
Food Science and Technology, Handbook of Food Analysis, Second Edition -3 Volume Set 20045637 167 (2004)
https://doi.org/10.1201/b11081-8

Milk yield and milk composition of Flemish milksheep, Suffolk and Texel ewes and their crossbreds

R. Peeters, N. Buys, L. Robijns, D. Vanmontfort and J. Van Isterdael
Small Ruminant Research 7 (4) 279 (1992)
https://doi.org/10.1016/0921-4488(92)90162-W

Quantitative and compositional variations of massese sheep milk by parity and stage of lactation

C. Casoli, E. Duranti, L. Morbidini, F. Panella and V. Vizioli
Small Ruminant Research 2 (1) 47 (1989)
https://doi.org/10.1016/0921-4488(89)90016-3