Work

Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter

Year: 2015

Type: article

Source: DOAJ (DOAJ: Directory of Open Access Journals)

Authors: Mohammad Reza Edalatian Dovom, M B Habibi Najafi, Arash Koocheki

Institution: Ferdowsi University of Mashhad

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2222529166

FWCI:

Cites:

Cited by: 1

Related to: 10