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Publications by Reyad Shaker
Rheological Properties of a Concentrated Fermented Product, Labneh, Produced From Bovine Milk: Effect of Production Method
International Journal of Food Properties
Food Science
Related publications
Determination of Quality Properties in Labneh Produced With Probiotic Culture
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Production and Characterization of a Pressure-Induced Gel From Freeze-Concentrated Milk
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Organic Chemistry
Applied Microbiology
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Analytical Chemistry
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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
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Characterization and Antioxidant Activity of Fermented Milk Produced With a Starter Combination
Pakistan Journal of Nutrition
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New Fermented Milk Product – Cottage Cheese With Vegetables
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Rheological Behavior of Concentrated Tucupi
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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
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Tomato Fruit Properties Affecting Consistency of Concentrated Product
Canadian Journal of Plant Science
Horticulture
Plant Science
Agronomy
Crop Science
