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Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese.
- Published in:
- Frontiers in Sustainable Food Systems, 2024, p. 01, doi. 10.3389/fsufs.2024.1440310
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- Article
Impact of Dietary Fiber (Inulin and Resistant Starch) on the Quality Parameters of Low Fat Cheddar Cheese from Buffalo Milk.
- Published in:
- Pakistan Journal of Zoology, 2023, v. 55, n. 2, p. 855, doi. 10.17582/journal.pjz/20200630120620
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- Article
Influence of Hydrocolloid Gums on Textural, Functional and Sensory Properties of Low Fat Cheddar Cheese from Buffalo Milk.
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- Pakistan Journal of Zoology, 2017, v. 49, n. 1, p. 27, doi. 10.17582/journal.pjz/2017.49.1.27.34
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- Article
Composition and Microstructure of Buffalo Skim Milk Powder as Influenced by Concentration and Drying Temperatures.
- Published in:
- Pakistan Journal of Zoology, 2015, v. 47, n. 4, p. 1157
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- Article
Evaluation of anti‐proliferative activity of Cheddar cheeses using colon adenocarcinoma (HCT‐116) cell line.
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- International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 255, doi. 10.1111/1471-0307.12665
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- Article
Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion.
- Published in:
- Food Science & Nutrition, 2023, v. 11, n. 3, p. 1247, doi. 10.1002/fsn3.3159
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- Article
Comparative study of innovative blends prepared by fortification of date powder to alleviate child malnutrition.
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- Food Science & Nutrition, 2020, v. 8, n. 11, p. 5875, doi. 10.1002/fsn3.1862
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- Article
Advancing Sustainable Innovations in Mulberry Vinegar Production: A Critical Review on Non-Thermal Pre-Processing Technologies.
- Published in:
- Sustainability (2071-1050), 2024, v. 16, n. 3, p. 1185, doi. 10.3390/su16031185
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- Article