Low-Fat Cheese: A Modern Demand
Author:
Publisher
Science Alert
Subject
Animal Science and Zoology,Food Animals
Link
https://www.scialert.net/fulltext/?doi=ijds.2015.249.265&org=10
Cited by 19 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. Quarg Cheese: The Impact of Fat Content Change on its Microstructure, Characterization, Rheology, and Textural Properties;Current Research in Nutrition and Food Science Journal;2023-12-31
2. Expression and characterization of a novel lipase from Bacillus licheniformis NCU CS-5 for application in enhancing fatty acids flavor release for low-fat cheeses;Food Chemistry;2022-01
3. Composition and Quality of Low‐Fat Halloumi Cheese Made Using Modified Starch as a Fat Replacer;Starch - Stärke;2021-12-21
4. Use of sweet sheep buttermilk in the manufacture of reduced-fat sheep milk cheese;International Dairy Journal;2021-09
5. Effects of microbial transglutaminase levels on donkey cheese production;Journal of Dairy Research;2021-08
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