CHEESES | Soft and Special Varieties-Reference-Cited by-同舟云学术

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CHEESES | Soft and Special Varieties

Published:2003 Issue: Volume: Page:1093-1098
ISSN:
Container-title:Encyclopedia of Food Sciences and Nutrition
language:
Short-container-title:

Author:

Chandan R.C.

Publisher

Elsevier

Reference8 articles.

1. Traditional delicacies A compendium;Aneja,1992

2. Fermented dairy products;Chandan,1982

3. Cheeses made by direct acidification;Chandan,1991

4. Dairy-based Ingredients;Chandan,1997

Cited by 8 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. Characterization of native lactic acid bacteria from traditionally fermented chhurpi of Sikkim Himalayan region for the production of chhurpi cheese with enhanced antioxidant effect;LWT;2022-01

2. Which model? Comparing fermentation kinetic expressions for cream cheese production;The Canadian Journal of Chemical Engineering;2021-09-02

3. Understanding the effect of milk composition and milking season on quality characteristics of chhana;Journal of Texture Studies;2020-10-11

4. Bibliography;Food Microbiology: Principles into Practice;2016-04-22

5. Dairy-Based Ingredients;Dairy Processing and Quality Assurance;2015-10-30

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