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Biochemical and Functional Properties of a Novel Curd-Based Products on Traditional Mongolian Fermentation Method.

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Title: Biochemical and Functional Properties of a Novel Curd-Based Products on Traditional Mongolian Fermentation Method.
Authors: Oyundelger, Ganzorig1,2, Bayanmunkh, Altangerel1,2, Renchinkhand, Gereltuya1,3, Myagmardorj, Chuluunbaatar1,3, Tserenpagam, Tumurbaatar2,3, Ochirkhuyag, Baldorj1,2,3, Batjargal, Batdorj1,2, batjargal@num.edu.mn
Source: Applied Sciences (2076-3417); Mar2026, Vol. 16 Issue 5, p2532, 16p
Database: Applied Science & Technology Source
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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 192636310
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Biochemical and Functional Properties of a Novel Curd-Based Products on Traditional Mongolian Fermentation Method.
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PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=192636310
RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.3390/app16052532
    Languages:
      – Code: eng
        Text: English
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      Pagination:
        PageCount: 16
        StartPage: 2532
    Titles:
      – TitleFull: Biochemical and Functional Properties of a Novel Curd-Based Products on Traditional Mongolian Fermentation Method.
        Type: main
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            NameFull: Oyundelger, Ganzorig
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            NameFull: Bayanmunkh, Altangerel
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            NameFull: Renchinkhand, Gereltuya
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            NameFull: Myagmardorj, Chuluunbaatar
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            NameFull: Tserenpagam, Tumurbaatar
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            NameFull: Ochirkhuyag, Baldorj
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            NameFull: Batjargal, Batdorj
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            – D: 01
              M: 03
              Text: Mar2026
              Type: published
              Y: 2026
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              Value: 16
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              Value: 5
          Titles:
            – TitleFull: Applied Sciences (2076-3417)
              Type: main
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