Found: 7
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Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 11, p. 948, doi. 10.3390/fermentation9110948
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- Article
Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese.
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- Foods, 2022, v. 11, n. 21, p. 3443, doi. 10.3390/foods11213443
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- Article
Enhancement of the Molecular and Serological Assessment of Hepatitis E Virus in Milk Samples.
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- Microorganisms, 2020, v. 8, n. 8, p. 1231, doi. 10.3390/microorganisms8081231
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- Article
Measurement of carbohydrates and organic acids in varieties of cheese using high‐performance liquid chromatography.
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- Food Science & Nutrition, 2023, v. 11, n. 5, p. 2081, doi. 10.1002/fsn3.2438
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- Article
A novel process to improve the characteristics of low‐fat ice cream using date fiber powder.
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- Food Science & Nutrition, 2021, v. 9, n. 6, p. 2836, doi. 10.1002/fsn3.2159
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- Article
Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese.
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- Food Science & Nutrition, 2021, v. 9, n. 3, p. 1512, doi. 10.1002/fsn3.2121
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- Article
Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria.
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- Food Science & Nutrition, 2021, v. 9, n. 1, p. 62, doi. 10.1002/fsn3.1889
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- Article