Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence

Author:

Villamil Ruby-AlejandraORCID,Guzmán Maria-Paula,Ojeda-Arredondo Myriam,Cortés Lilia Yadira,Gil Archila Elizabeth,Giraldo Andrés,Mondragón Alexandra-Idalia

Funder

Departamento Administrativo de Ciencia, Tecnología e Innovación

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference61 articles.

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3. Utilization of interesterified fat in the production of Turkish white cheese;Arslan;Food Science and Biotechnology,2010

4. Use of corn oil in the production of Turkish white cheese;Arslan;J. Food Sci. Technol.,2012

5. Milk pasteurization, curdling and salting;Bermúdez-Aguirre,2014

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