Found: 11
Select item for more details and to access through your institution.
Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties.
- Published in:
- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 15, p. 4929, doi. 10.1002/jsfa.7870
- By:
- Publication type:
- Article
Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses.
- Published in:
- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 11, p. 2730, doi. 10.1002/jsfa.6092
- By:
- Publication type:
- Article
Composition and volatile profiles of commercial Argentinean blue cheeses.
- Published in:
- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 2, p. 385, doi. 10.1002/jsfa.4198
- By:
- Publication type:
- Article
Response surface methodology as a tool for modelling galacto-oligosaccharide production.
- Published in:
- Journal of Dairy Research, 2017, v. 84, n. 4, p. 464, doi. 10.1017/S0022029917000541
- By:
- Publication type:
- Article
Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred‐type yogurt.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 5, p. 1916, doi. 10.1111/ijfs.14415
- By:
- Publication type:
- Article
Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters.
- Published in:
- International Journal of Food Science & Technology, 2015, v. 50, n. 5, p. 1076, doi. 10.1111/ijfs.12745
- By:
- Publication type:
- Article
Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations.
- Published in:
- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 2, p. 569, doi. 10.1002/jsfa.12168
- By:
- Publication type:
- Article
Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 227, doi. 10.1111/j.1471-0307.2011.00675.x
- By:
- Publication type:
- Article
Characterization of the free fatty acids profile of Pategrás cheese during ripening.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 331, doi. 10.1111/j.1471-0307.2009.00496.x
- By:
- Publication type:
- Article
Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model.
- Published in:
- Food Science & Technology International, 2020, v. 26, n. 2, p. 173, doi. 10.1177/1082013219881512
- By:
- Publication type:
- Article
Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model.
- Published in:
- Food Science & Technology International, 2018, v. 24, n. 1, p. 67, doi. 10.1177/1082013217728628
- By:
- Publication type:
- Article