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Microstructural and rheological behavior of buffalo milk chocolates.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 572, doi. 10.1007/s13197-021-05042-3
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- Article
Multivariate analysis applied for correlations between analytical measures and sensory profile of goat milk chocolate.
- Published in:
- Journal of Food Science & Technology, 2020, v. 57, n. 2, p. 444, doi. 10.1007/s13197-019-04072-2
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- Article
Study of the structural properties of goat's milk chocolates with different concentrations of cocoa mass.
- Published in:
- Journal of Texture Studies, 2019, v. 50, n. 6, p. 547, doi. 10.1111/jtxs.12463
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- Article
ASSESSMENT OF THE PROTEOLYSIS AND MELTING OF MOZZARELLA CHEESE MADE WITH FROZEN BUFFALO MILK CURD.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 3, p. 118
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- Article
Evaluation of the peptide profile with a view to authenticating buffalo mozzarella cheese.
- Published in:
- International Journal of Food Science & Technology, 2016, v. 51, n. 7, p. 1586, doi. 10.1111/ijfs.13128
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- Article