Subject
Applied Microbiology and Biotechnology,Food Science
Reference43 articles.
1. Improving of Karish cheese by using enhanced technological texturizing inulin;Alnemr;Alexandria Journal of Agricultural Research,2013
2. Effect of milk solids concentration on the gels formed by the acidification of heated pH–adjusted skim milk;Anema;Food Chemistry,2008
3. Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation and syneresis of milk gels;Arango;Journal of Dairy Science,2013
4. Influence of calcium chloride on the chymosin–initiated coagulation of casein micelles;Bringe;Journal of Dairy Research,1986
5. Predicción del tiempo de corte en la elaboración de queso mediante dispersión de radiación de infrarrojo próximo;Castillo,2001
Cited by
12 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