ANTIOXIDANT PROPERTIES OF PROCESSED CHEESE SPREAD AFTER FREEZE-DRIED AND OVEN-DRIED GRAPE SKIN POWDER ADDITION.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 230, doi. 10.5219/1310
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- Publication type:
- Article
Works matching DE "CHEESE spreads"
Results: 7
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The Effect of Dairy Fat Source on Viscoelastic Properties of Full-Fat Processed Cheese Spreads.
- Published in:
- European Journal of Lipid Science & Technology, 2018, v. 120, n. 1, p. n/a, doi. 10.1002/ejlt.201700319
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- Article
3
PRODUCTION OF PROCESSED SPREAD CHEESE SUPPLEMENTED WITH PROBIOTIC BACTERIA AND STUDYING GROWTH AND VIABILITY UNDER DIFFERENT STORAGE CONDITIONS.
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- Carpathian Journal of Food Science & Technology, 2013, v. 5, n. 1/2, p. 13
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- Article
4
Chemical and sensory properties of cholesterol-reduced processed cheese spread.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 348, doi. 10.1111/j.1471-0307.2009.00500.x
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- Publication type:
- Article
5
Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño).
- Published in:
- Revista Facultad Nacional de Agronomía Medellín, 2016, v. 69, n. 2, p. 8015, doi. 10.15446/rfna.v69n2.59146
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- Article
6
Evaluation of the rheological, textural, microstructural and sensory properties of soy cheese spreads.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 4, p. 429, doi. 10.1016/j.fbp.2013.03.001
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- Publication type:
- Article
7
Low-Phosphate Processed Cheese Diminishes Diclofenac-Induced Hepato-Renal Injury in Male Rats.
- Published in:
- Alexandria Journal of Food Science & Technology, 2021, v. 18, n. 1, p. 1
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- Publication type:
- Article