Comparative studies on the nutritional and physicochemical properties of yoghurts from cows', goats', and camels' milk powder
Liang Wang, Tao Wu, Yi Zhang, Kangye Yang, Yuting He, Kaiwen Deng, Caiyin Liang, Yachun Gu
Topics & Concepts
Food scienceAromaLactoseCow milkFlavourCamel milkChemistrySheep milkComposition (language)OrganolepticFermentationLinguisticsPhilosophyAnimal Diversity and Health StudiesMeat and Animal Product QualityProteins in Food Systems