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

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Bibliographic Details
Title:	Biochemical and Functional Properties of a Novel Curd-Based Products on Traditional Mongolian Fermentation Method.
Authors:	Oyundelger, Ganzorig^1,2, Bayanmunkh, Altangerel^1,2, Renchinkhand, Gereltuya^1,3, Myagmardorj, Chuluunbaatar^1,3, Tserenpagam, Tumurbaatar^2,3, Ochirkhuyag, Baldorj^1,2,3, Batjargal, Batdorj^1,2, 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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Description
ISSN:	20763417
DOI:	10.3390/app16052532