CORE
🇺🇦
make metadata, not war
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Community governance
Advisory Board
Board of supporters
Research network
About
About us
Our mission
Team
Blog
FAQs
Contact us
Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase
Authors
A Tolkach
AA Khan
+35 more
AI Ardelean
AN Herrero
AT Abdulqadr
AY Tamime
B Abu-Jdayil
B Ozer
C Kuraishi
CFV Souza de
E Monogioudi
EI El-Agamy
ER Ling
F Remeuf
H Jooyandeh
HM El-Zeini
I Aprodu
IE Abdel Rahman
JM Rodriguez-Nogales
JP Farnsworth
M Guzman-Gonzalez
M Isleten
M Motoki
M Saffon
MM Salih
MP Bönisch
MP Bönisch
N Kherouatou
NS Al-Zoreky
OA Al haj
P Supavititpatana
PC Lorenzen
R Sharma
S Kaskous
T Amatayakul
TP Guinee
UK Laemmli
Publication date
Publisher
'Springer Science and Business Media LLC'
Doi
Cite
Abstract
Abstract is not available.
Similar works
Full text
Available Versions
Crossref
See this paper in CORE
Go to the repository landing page
Download from data provider
info:doi/10.1007%2Fs13197-017-...
Last time updated on 06/11/2020