Funder
Dairy Levy Trust, Ireland
Cited by
44 articles.
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1. Fresh White Cheeses from Buttermilk with Polymerized Whey Protein: Texture, Color, Gloss, Cheese Yield, and Peptonization;Applied Sciences;2023-10-26
2. Impact of vitamin C supplementation on composition, stability, fatty acids profile, organic acids, antioxidant properties and sensoric acceptability of cultured buttermilk;Food Chemistry Advances;2023-10
3. Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese;Frontiers in Microbiology;2023-08-30
4. Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter;International Journal of Food Properties;2023-08-27
5. Fresh white cheeses from buttermilk with polymerized whey protein: texture, color, gloss, cheese yield;2023-08-15