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Cited article:

Assessment of the Quality Attributes of Oat β-glucan Fortified Reduced-Fat Goat Milk Yogurt Supported by Microfluidization

Elif Ayse Anli, Asuman Gursel, Ayse Gursoy and Behic Mert
Foods 12 (18) 3457 (2023)

Local honey goat milk yoghurt production. Process and quality control

Nesrine FEKNOUS, Lina Lamis OUCHENE, Mahieddine BOUMENDJEL, Djamel-Eddine MEKHANCHA, Yasmine BOUDIDA, Ahmed CHETTOUM, Amel BOUMENDJEL and Mahfoud MESSARAH
Food Science and Technology 42 (2022)

The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia, et al.
Foods 9 (9) 1309 (2020)

Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)

Inmaculada Franco, Bernardo Prieto, Ana Bernardo, Josefa González Prieto and Javier Carballo
International Dairy Journal 13 (2-3) 221 (2003)

Microbiological and physicochemical characteristics of Cameros cheese

C Olarte, S Sanz, E Gonzalez-Fandos and P Torre
Food Microbiology 16 (6) 615 (1999)

Content and distribution oftrans-18:1 acids in ruminant milk and meat fats. Their importance in european diets and their effect on human milk

Robert L. Wolff
Journal of the American Oil Chemists’ Society 72 (3) 259 (1995)