Co-fermentation process strongly affect the nutritional, texture, syneresis, fatty acids and aromatic compounds of dromedary UF-yogurt
Crossref DOI link: https://doi.org/10.1007/s13197-020-04682-1
Published Online: 2020-08-05
Published Print: 2021-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jrad, Zeineb http://orcid.org/0000-0003-0463-4353
Oussaief, Olfa
Zaidi, Slah
Khorchani, Touhami
El-Hatmi, Halima
Text and Data Mining valid from 2020-08-05
Version of Record valid from 2020-08-05
Article History
Revised: 7 June 2020
Accepted: 31 July 2020
First Online: 5 August 2020