Physicochemical and Organoleptic Characteristics of Manufactured Buffalo Milk Yoghurt Incorporated Soy and Corn Milks

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Physicochemical and Organoleptic Characteristics of Manufactured Buffalo Milk Yoghurt Incorporated Soy and Corn Milks"
written by Fawzy S. Ibrahim, Ateteallah H. Ateteallah, Hussein A. Abd El-aal, Osama S. F. Khalil,
published by Food and Nutrition Sciences, Vol.10 No.1, 2019

has been cited by the following article(s):

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[3]	Physicochemical, antioxidant, microstructure, textural, and organoleptic characteristics of soft cheese incorporated corn milk
	Journal of Food …, 2022

[4]	Antioxidant, Some Flavor Components, Microbiological and Microstructure Characteristics of Corn Milk Yoghurt
	2019

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[2]	Primary Characterization of a Novel Soymilk-Cashew Fermented with an Improving of Its Antioxidant and Anti-Inflammatory Contents Food and Nutrition Sciences, 2023 DOI:10.4236/fns.2023.145028

[3]	Antioxidant, Some Flavor Components, Microbiological and Microstructure Characteristics of Corn Milk Yoghurt Food and Nutrition Sciences, 2019 DOI:10.4236/fns.2019.105040

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