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Manufacture of loaf‐type processed cheese products using transglutaminase crosslinked micellar casein concentrate and milk protein concentrate.
- Published in:
- International Journal of Dairy Technology, 2023, v. 76, n. 4, p. 727, doi. 10.1111/1471-0307.12977
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- Publication type:
- Article
Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt-in-moisture content on block-type processed cheese functional properties: Cheese hardness and flowability/meltability.
- Published in:
- International Journal of Dairy Technology, 2015, v. 68, n. 1, p. 44, doi. 10.1111/1471-0307.12167
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- Publication type:
- Article