Works matching DE "CHEESE substitutes"
Results: 10
Traditional Turkey Cheeses and Their Classification.
- Published in:
- Van Veterinary Journal, 2015, v. 26, n. 3, p. 161
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Effect of waxy rice starch on textural and microstructural properties of microwave‐puffed cheese chips.
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- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 501, doi. 10.1111/1471-0307.12437
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Production and characterization of a milk-clotting enzyme from Aspergillus oryzae MTCC 5341.
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- Applied Microbiology & Biotechnology, 2010, v. 85, n. 6, p. 1849, doi. 10.1007/s00253-009-2197-z
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The Formulation of Cheese Analogue from Sweet Corn Extract.
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- International Journal of Food Science, 2019, p. 1, doi. 10.1155/2019/8624835
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The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues.
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- European Food Research & Technology, 2016, v. 242, n. 9, p. 1577, doi. 10.1007/s00217-016-2658-4
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EFFECT OF LUPINE AS CHEESE BASE SUBSTITUTION ON TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF PROCESSED CHEESE ANALOGUE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2014, v. 13, n. 1, p. 55
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Optimization of Cheese Analogue Formulation with Rice Milk, Chia Seed and Hazelnut Oil Applying Response Surface Methodology.
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- Journal of Research & Innovation in Food Science & Technology, 2023, v. 11, n. 4, p. 423, doi. 10.22101/JRIFST.2022.343004.1361
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Characteristics of Imitation Cheese Containing Native Starches.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 4, p. 586, doi. 10.1111/j.1365-2621.2001.tb04606.x
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Milkfat sucrose polyesters as fat substitutes in Cheddar-type cheeses.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 326, doi. 10.1111/j.1365-2621.1994.tb06959.x
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Hard cheese substitute from soy milk
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1777, doi. 10.1111/j.1365-2621.1980.tb07610.x
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- Article