Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage-Reference-Cited by-同舟云学术

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Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage

Published:2015-12 Issue:12 Volume:98 Page:8391-8404
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Erbay Zafer,Koca Nurcan

Funder

Sütaş Dairy Company

Yildiz Group

Kipa Chemical Company

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference60 articles.

1. Nitrogen (total) in milk; Official Method 991.20,2000

2. Ash of dried milk, Official Method 930.30,2000

3. Titratable acidity in milk product. Official Method 947.05,2000

4. Investigation of microwave treatment on the optical properties of apple slices during drying;Askari;Dry. Technol.,2008

5. Desorption phenomena in food dehydration processes;Barbosa-Canovas,,2007

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