Development of a novel milk-based fermented product fortified with wheat germ.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 217, doi. 10.1111/1471-0307.12241
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- Publication type:
- Article
Works matching IS 1364727X AND DT 2016 AND VI 69 AND IP 2
Results: 19
1
2
Fortification of dairy products with vitamin D<sub>3</sub>.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 177, doi. 10.1111/1471-0307.12242
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- Publication type:
- Article
3
Investigation on the microstructural and textural properties of Lighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 225, doi. 10.1111/1471-0307.12243
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- Article
4
Impacts of glucosamine/oligochitosan glycation and cross-linking by transglutaminase on the structure and in vitro antigenicity of whey proteins.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 169, doi. 10.1111/1471-0307.12246
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- Publication type:
- Article
5
Production of bacteriocin-like inhibitory substances ( BLIS) by Bifidobacterium lactis using whey as a substrate.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 236, doi. 10.1111/1471-0307.12247
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- Publication type:
- Article
6
Systematic approach to study temperature and time effects on yield of pasta filata cheese.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 184, doi. 10.1111/1471-0307.12248
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- Publication type:
- Article
7
Identification and characterisation of lactic acid bacteria isolated from traditional Urfa cheese.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 301, doi. 10.1111/1471-0307.12260
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- Publication type:
- Article
8
Stress relaxation/creep compliance behaviour of kashar cheese: Scanning electron microscopy observations.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 254, doi. 10.1111/1471-0307.12264
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- Publication type:
- Article
9
Effect of preparation and storage of khoa on physicochemical properties of milk fat.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 294, doi. 10.1111/1471-0307.12266
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- Article
10
Instructions for Authors.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 312, doi. 10.1111/1471-0307.12289
- Publication type:
- Article
11
Chemical composition of naturally fermented buttermilk.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 200, doi. 10.1111/1471-0307.12236
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- Publication type:
- Article
12
A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 209, doi. 10.1111/1471-0307.12237
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- Publication type:
- Article
13
Approaches to minimise yoghurt syneresis in simulated tzatziki sauce preparation.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 191, doi. 10.1111/1471-0307.12238
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- Publication type:
- Article
14
Use of ozone in the dairy industry: A review.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 157, doi. 10.1111/1471-0307.12302
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- Publication type:
- Article
15
Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 243, doi. 10.1111/1471-0307.12250
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- Publication type:
- Article
16
Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 262, doi. 10.1111/1471-0307.12251
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- Publication type:
- Article
17
Characterisation of the vegetable rennets used for 'Torta del Casar' cheesemaking by a protein profile method.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 272, doi. 10.1111/1471-0307.12254
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- Publication type:
- Article
18
Genotyping of the kappa-casein and beta-lactoglobulin genes in Anatolian water buffalo by PCR- RFLP.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 308, doi. 10.1111/1471-0307.12257
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- Publication type:
- Article
19
Purification of two bacteriocins produced by Enterococcus faecalis DBFIQ E24 strain isolated from raw bovine milk.
- Published in:
- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 282, doi. 10.1111/1471-0307.12258
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- Publication type:
- Article