Evaluation of physicochemical, rheological, textural and thermal properties of Mexican manchego-type cheese manufactured from goat s milk-Reference-Cited by-同舟云学术

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Evaluation of physicochemical, rheological, textural and thermal properties of Mexican manchego-type cheese manufactured from goat s milk

Published:2023-02-21 Issue:1 Volume:22 Page:1-23
ISSN:1665-2738
Container-title:Revista Mexicana de Ingeniería Química
language:
Short-container-title:RMIQ

Author:

Ortíz-Deleón A.M., ,Ramírez-Santiago C.,Sandoval-Castilla O.,Román-Guerrero A.,Aguirre-Mandujano E.

Publisher

Universidad Autonoma Metropolitana

Subject

General Chemical Engineering

Cited by 3 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. Evaluation of the particle size, water state, viscosityand viscoelastic properties (SAOS and CONTENIDO LAOS) of yogurt samples with different protein contents (standard, protein-rich and high-protein Greek type);REV MEX ING QUIM;2024

2. Characterization of O/W emulgels based on whey protein-alginate-inulin coacervates: Influence of temperature and ultrasound as protein preconditioning process;International Journal of Biological Macromolecules;2024-04

3. Exploring goat's milk cheese: A systematic review of production techniques and innovations (2013-2023);Brazilian Journal of Food Technology;2024

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