| 2012: [1] DOMAGALA, Jacek. INSTRUMENTAL TEXTURE, SYNERESIS, AND MICROSTRUCTURE OF YOGHURTS PREPARED FROM ULTRAFILTRATED GOAT MILK: EFFECT OF DEGREE OF CONCENTRATION. In INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2012, vol.15, no.3, 558-568. [WoS]
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| 2011: [1] DOMAGALA, J. Influence of lactation period on texture, microstructure and susceptibility to syneresis of goat's milk yoghurt. In MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2011, vol.66, no.1, 29-32. [WoS]
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| 2009: [1] DOMAGALA, J. Instrumental Texture, Syneresis and Microstructure of Yoghurts Prepared from Goat, Cow and Sheep Milk. In INTERNATIONAL JOURNAL OF FOOD PROPERTIES. ISSN 1094-2912, 2009, vol. 12, no. 3, p. 605-615.
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| 2008: [1] DOMAGALA, J. - WSZOLEK, M. EFFECT OF CONCENTRATION METHOD AND STARTER CULTURE TYPE ON THE TEXTURE AND SUSCEPTIBILITY TO SYNERESIS OF YOGHURT AND BIO-YOGHURTS MADE OF GOAT'S MILK. In ZYWNOSC-NAUKA TECHNOLOGIA JAKOSC. ISSN 1425-6959, 2008, vol. 15, no. 6, p. 118-128.
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| 2005: [1] DOMAGALA, J. Texture of yoghurts and bio-yoghurts from goat's milk depending on starter culture type. In MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. ISSN 0026-3788, 2005, vol. 60, no. 3, p. 289-292.
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| 2003: [1] UCAR, G. - GUNER, A. - DOGRUER, Y. - ATASEVER, M. Properties of yoghurt produced from different ratios of cow and sheep milk. INDIAN VETERINARY JOURNAL. ISSN 0019-6479, JUN 2003, vol. 80, no. 6, p. 522-526.
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