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Effect of Monascus sp. as an adjunct starter on physicochemical properties and proteolysis in semi-hard cheeses during ripening.
- Published in:
- Food Science & Biotechnology, 2016, v. 25, n. 3, p. 785, doi. 10.1007/s10068-016-0133-4
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- Article
Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature.
- Published in:
- Journal of Chemistry, 2016, p. 1, doi. 10.1155/2016/8690380
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- Publication type:
- Article
Twin-Screw Extrusion of Hairtail Surimi and Soy Protein Isolate Blends.
- Published in:
- Food Science & Technology Research, 2014, v. 20, n. 3, p. 517, doi. 10.3136/fstr.20.517
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- Article