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Enhancing the Rheological, Gelation, and Functional Propert..:
Olaimat, Amin
;
Tarique, Mohammed
;
Al Nabulsi, Anas
...
ACS Food Science & Technology. 3 (2023) 11 - p. 1988-2000 , 2023
Link:
https://doi.org/10.1021/acsfoodscitech.3c00366
RT Journal T1
Enhancing the Rheological, Gelation, and Functional Properties of Camel Milk Yogurt with Pea Extract
UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acsfoodscitech.3c00366&Exemplar=1&LAN=DE A1 Olaimat, Amin A1 Tarique, Mohammed A1 Al Nabulsi, Anas A1 Bamigbade, Gafar A1 Ali, Labeeb A1 MinAllah, Sammar A1 Kuttiyathil, Mohamed Shafi A1 Abu-Jdayil, Basim A1 Liu, Shao Quan A1 Kamal-Eldin, Afaf A1 Ayyash, Mutamed PB American Chemical Society (ACS) YR 2023 SN 2692-1944 SN 2692-1944 JF ACS Food Science & Technology VO 3 IS 11 SP 1988 OP 2000 LK http://dx.doi.org/https://doi.org/10.1021/acsfoodscitech.3c00366 DO https://doi.org/10.1021/acsfoodscitech.3c00366 SF ELIB - SuUB Bremen
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