Impact of Different Types of Exopolysaccharide-Producing Adjunct Starter Cultures on Enhancement of Karish Cheese Properties
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Publisher
Egypts Presidential Specialized Council for Education and Scientific Research
Link
https://ejchem.journals.ekb.eg/article_206241_d41d8cd98f00b204e9800998ecf8427e.pdf
Cited by 3 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. Monitoring the properties during ripening of full- and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk;International Dairy Journal;2024-03
2. Fermentative optimization and characterization of exopolysaccharides from Enterococcus faecium F58 isolated from traditional fresh goat cheese;Food Science and Biotechnology;2023-09-21
3. Optimal conditions for the production of exopolysaccharide by Pediococcus acidilactici and impact of the bacterium, its EPS and dextran on the quality of Kariesh cheese;International Journal of Dairy Technology;2023-05-16
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