Chitosan-Based Coagulating Agents for Treatment of Cheddar Cheese Whey-Reference-Cited by-同舟云学术

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Chitosan-Based Coagulating Agents for Treatment of Cheddar Cheese Whey

Published:2000-12-01 Issue:6 Volume:16 Page:1091-1097
ISSN:8756-7938
Container-title:Biotechnology Progress
language:en
Short-container-title:Biotechnol. Prog.

Author:

Savant V.D.,Torres J.A.

Publisher

Wiley

Subject

Biotechnology

Cited by 56 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

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2. Cheese wastewater treatment through combined Coagulation-Flocculation and Photo-Fenton-like advanced oxidation processes for reuse in irrigation: Effect of Operational Parameters and Phytotoxicity assessment;2023-10-24

3. Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread;Journal of Food Processing and Preservation;2022-01-16

4. Contribution of polysaccharides from crustacean in fermented food products;Advances in Food and Nutrition Research;2022

5. Effect of acetic and citric acid solvent combination with cinnamon oil on quality of edible packaging from chitosan;IOP Conference Series: Earth and Environmental Science;2021-11-01

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