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Effect of the Compositional Factors and Processing Conditions on the Creaming Reaction During Process Cheese Manufacturing.
- Published in:
- Food & Bioprocess Technology, 2019, v. 12, n. 4, p. 575, doi. 10.1007/s11947-019-2234-6
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- Article
Sorbate addition in Dulce de Leche: pH and thermal effect determinate by RP-HPLC.
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- European Food Research & Technology, 2024, v. 250, n. 3, p. 763, doi. 10.1007/s00217-023-04418-3
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- Article
Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis.
- Published in:
- International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 295, doi. 10.1111/1471-0307.12585
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- Article
Buffering curves of ideal whey fractions obtained from a cascade membrane separation process.
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- International Journal of Dairy Technology, 2017, v. 70, n. 2, p. 287, doi. 10.1111/1471-0307.12350
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- Article
Rennet coagulation properties of UHT-treated phosphocasein dispersions as a function of casein and Na Cl concentrations.
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- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 328, doi. 10.1111/1471-0307.12308
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- Article
Pufferkapazität mikrofiltrierter Magermilchkonzentrate.
- Published in:
- Chemie Ingenieur Technik (CIT), 2012, v. 84, n. 4, p. 465, doi. 10.1002/cite.201100141
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- Article