Article Versions Notes

Boukria O, El Hadrami EM, Sameen A, Sahar A, Khan S, Safarov J, Sultanova S, Leriche F, Aït-Kaddour A. Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species. Foods. 2020; 9(11):1722. https://doi.org/10.3390/foods9111722

Boukria, Oumayma, El Mestafa El Hadrami, Aysha Sameen, Amna Sahar, Sipper Khan, Jasur Safarov, Shakhnoza Sultanova, Françoise Leriche, and Abderrahmane Aït-Kaddour. 2020. "Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species" Foods 9, no. 11: 1722. https://doi.org/10.3390/foods9111722

Boukria, O., El Hadrami, E. M., Sameen, A., Sahar, A., Khan, S., Safarov, J., Sultanova, S., Leriche, F., & Aït-Kaddour, A. (2020). Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species. Foods, 9(11), 1722. https://doi.org/10.3390/foods9111722