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Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese.
- Published in:
- Foods, 2023, v. 12, n. 24, p. 4501, doi. 10.3390/foods12244501
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- Article
Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream.
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- Foods, 2023, v. 12, n. 20, p. 3860, doi. 10.3390/foods12203860
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- Article
Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities.
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- Foods, 2022, v. 11, n. 14, p. 2103, doi. 10.3390/foods11142103
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- Article
Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream.
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- Foods, 2022, v. 11, n. 3, p. 465, doi. 10.3390/foods11030465
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- Article
FT-MIR Analysis of Water-Soluble Extracts during the Ripening of Sheep Milk Cheese with Different Phospholipid Content.
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- Dairy, 2021, v. 2, n. 4, p. 530, doi. 10.3390/dairy2040042
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- Article
Changes in Native Whey Protein Content, Gel Formation, and Endogenous Enzyme Activities Induced by Flow-Through Heat Treatments of Goat and Sheep Milk.
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- Dairy, 2021, v. 2, n. 3, p. 410, doi. 10.3390/dairy2030032
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- Article
5G UFMC Scheme Performance with Different Numerologies.
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- Electronics (2079-9292), 2021, v. 10, n. 16, p. 1915, doi. 10.3390/electronics10161915
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- Article
Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure.
- Published in:
- Foods, 2019, v. 8, n. 8, p. 342, doi. 10.3390/foods8080342
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- Article
Set-style yoghurts made from goat milk bases fortified with whey protein concentrates.
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- Journal of Dairy Research, 2019, v. 86, n. 3, p. 361, doi. 10.1017/S0022029919000499
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- Article
Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese.
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- Foods, 2019, v. 8, n. 6, p. 204, doi. 10.3390/foods8060204
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- Publication type:
- Article
Direct determination of lactulose in heat-treated milk using diffuse reflectance infrared Fourier transform spectroscopy and partial least squares regression.
- Published in:
- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 448, doi. 10.1111/1471-0307.12233
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- Article