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Publications by Rami Jumah
Rheological Properties of a Concentrated Fermented Product, Labneh, Produced From Bovine Milk: Effect of Production Method
International Journal of Food Properties
Food Science
A Comparative Study of Rheological Characteristics of Tomato Paste and Tomato Powder Solutions
International Journal of Food Properties
Food Science
Related publications
Determination of Quality Properties in Labneh Produced With Probiotic Culture
Pamukkale University Journal of Engineering Sciences
Production and Characterization of a Pressure-Induced Gel From Freeze-Concentrated Milk
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
The Effect of Hydrated Oatmeal on Quality of the Symbiotic Fermented Milk Product
BIO Web of Conferences
Diversification of Fermented Milk Product: Kefir and Yoghurt
Journal of Innovation and Applied Technology
Characterization and Antioxidant Activity of Fermented Milk Produced With a Starter Combination
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
New Fermented Milk Product – Cottage Cheese With Vegetables
Agrarian-And-Food Innovations
Rheological Behavior of Concentrated Tucupi
Food Science and Technology
Biotechnology
Food Science
Isolation of Potential ProbioticLactobacillusrhamnosusStrains From Traditional Fermented Mare Milk Produced in Sumbawa Island of Indonesia
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
Tomato Fruit Properties Affecting Consistency of Concentrated Product
Canadian Journal of Plant Science
Horticulture
Plant Science
Agronomy
Crop Science
