Cheese as an ingredient-Reference-Cited by-同舟云学术

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Cheese as an ingredient

Published:2004 Issue: Volume: Page:395-428
ISSN:1874-558X
Container-title:Major Cheese Groups
language:
Short-container-title:

Author:

Guinee T.P.,Kilcawley K.N.

Publisher

Elsevier

Reference177 articles.

1. Composition and rheological properties of processed cheese spread as affected by the level of added whey protein concentrates and emulsifying salt;Abd El-Salam;Egypt. J. Dairy Sci.,1996

2. Natural cheese powders;Anonymous;Food Process,1991

3. A savoury assortment;Anonymous;Dairy Ingredients Int,1993

4. Flexible, functional, flavourful cheese;Anonymous;Food Eng. Int.,1999

5. Application of lipolytic enzymes to flavor development in dairy products;Arnold;J. Dairy Sci,1975

Cited by 16 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. Rheological and Sensorial Characteristics of the Reformed Ras Cheese Made Using Cheese Trims and Different Starches;Journal of Food Processing and Preservation;2023-03-29

2. Techniques used for processed cheese characterization;Processed Cheese Science and Technology;2022

3. Automated Method for Determination of Cheese Meltability by Computer Vision;Food Analytical Methods;2021-08-03

4. International cheeses in the focus of consumers: Connoisseurship, selection and preferences;Zbornik radova Departmana za geografiju, turizam i hotelijerstvo;2021

5. Traditional dairy products in Algeria: case of Klila cheese;Journal of Ethnic Foods;2019-09-02

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