Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties
Murat Emre Terzioğlu, İhsan Bakırcı, Emel Öz, Charles S. Brennan, Thom Huppertz, Ryszard Amarowicz, Mohammad Rizwan Khan, Tahra Elobeid, Rana Muhammad Aadil, Fatih Öz, Fatih Öz
Topics & Concepts
ChemistryFood scienceCamel milkAmino acidLinoleic acidValineKefirCitric acidFatty acidBiochemistryBiologyLactic acidGeneticsBacteriaAnimal Diversity and Health StudiesProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems