Effect of mineral salt replacement on properties of Turkish White cheese-Reference-Cited by-同舟云学术

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Effect of mineral salt replacement on properties of Turkish White cheese

Published:2018-01-10 Issue: Volume: Page:46-56
ISSN:0026-704X
Container-title:Mljekarstvo
language:
Short-container-title:Mljekarstvo

Author:

Akan Ecem,

Publisher

Croatian Dairy Union

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Changes in texture profile and mineral content of ultrafiltered white cheese produced using different salt concentrations;Mljekarstvo;2024-12-31

2. Effects of different types of dried fruit on sensory and texture properties of white cheese;Turkish Journal of Food and Agriculture Sciences;2024-06-30

3. Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance;Foods;2024-04-30

4. An innovative alternative to reduce sodium in cheese: Babassu coconut byproduct improving quality and shelf-life of reduced‑sodium Minas fresh cheese;Innovative Food Science & Emerging Technologies;2024-03

5. Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage;Fermentation;2023-08-24

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