THE PHYSICAL AND CHEMICAL CHANGES OF WATER AND THE HYDRATION OF THE PROTEIN COMPLEX IN CHEESE DURING FREEZING
Author:
Publisher
Kemerovo State University
Subject
Food Science
Link
http://jfrm.ru/files/archive/7/2.pdf
Cited by 5 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. Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties;Critical Reviews in Food Science and Nutrition;2023-11-16
2. Cold processing of cheeses as a food safety factor;INTELLIGENT BIOTECHNOLOGIES OF NATURAL AND SYNTHETIC BIOLOGICALLY ACTIVE SUBSTANCES: XIV Narochanskie Readings;2023
3. A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety;International Journal of Environmental Research and Public Health;2021-09-17
4. Thermal properties of commercial hydrobionts’ tissues in the freezing process;Foods and Raw Materials;2019-10-31
5. The use of whey protein extract for manufacture of a whipped frozen dairy dessert;Mljekarstvo;2018-10-11
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