Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a strategy to increase the consumption of non-bovine m...

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Detalles Bibliográficos
Autores principales: Boukria, Oumayma, El Hadrami, El Mestafa, Sameen, Aysha, Sahar, Amna, Khan, Sipper, Safarov, Jasur, Sultanova, Shakhnoza, Leriche, Françoise, Aït-Kaddour, Abderrahmane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700313/
https://www.ncbi.nlm.nih.gov/pubmed/33238624
http://dx.doi.org/10.3390/foods9111722

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700313/
https://www.ncbi.nlm.nih.gov/pubmed/33238624
http://dx.doi.org/10.3390/foods9111722

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