Reference Citation Analysis: Find an Article, Find a Category, Find a Journal, Find a Scholar

For: ŠERTOVIĆ E, SARIĆ Z, ORAŠČANIN M, BOŽANIĆ R, BARAĆ M, OMANOVIĆ-MIKLIČANIN E. Functional properties of cow's milk and soy drinks prepared by fermentation with probiotic and yoghurt bacteria. Food Sci Technol 2022. [DOI: 10.1590/fst.66821] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]

For:	ŠERTOVIĆ E, SARIĆ Z, ORAŠČANIN M, BOŽANIĆ R, BARAĆ M, OMANOVIĆ-MIKLIČANIN E. Functional properties of cow's milk and soy drinks prepared by fermentation with probiotic and yoghurt bacteria. Food Sci Technol 2022. [DOI: 10.1590/fst.66821] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]

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Cited by Other Article(s)

RIBEIRO JES, SANT’ANA AMDS, SILVA FLHD, BELTRÃO FILHO EM. Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.102122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]

BARAĆ M, VUČIĆ T, ŠPIROVIĆ-TRIFUNOVIĆ B, BARAĆ N, SMILJANIĆ M. Protein and fatty acid profiles of Kajmak ripened at two different temperatures. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.63322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]