Works matching IS 1364727X AND DT 2019 AND VI 72 AND IP 4
Results: 22
Self‐segmenting of rennet‐induced milk gel in cheesemaking tank.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 591, doi. 10.1111/1471-0307.12650
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Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 585, doi. 10.1111/1471-0307.12649
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Corrigendum.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 651, doi. 10.1111/1471-0307.12634
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- Article
Evaluation of the thermodynamic viability of the formation of benzyl alcohol and toluene from benzoates in milk and fruit yoghurts.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 569, doi. 10.1111/1471-0307.12627
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Selection of dietary fibres for sucrose replacement in functional Chhana‐murki (Indian Cottage cheese‐based dessert) and their effect on sensory, physical and instrumental texture parameters.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 633, doi. 10.1111/1471-0307.12624
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Oil/fat blending strategy for improving milk fat globule membrane stability and its effect on fatty acid composition.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 496, doi. 10.1111/1471-0307.12604
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Impact of nonthermal processing on different milk enzymes.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 481, doi. 10.1111/1471-0307.12622
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Hypolipidaemic effects of synbiotic yoghurt in rabbits.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 545, doi. 10.1111/1471-0307.12618
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Synthesis and characterisation of a selective adsorbent based on the molecularly imprinted polymer for the removal of cloxacillin antibiotic residue from milk.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 505, doi. 10.1111/1471-0307.12620
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Selection and analysis of bacteriophage‐insensitive mutants of Streptococcus thermophilus isolated in Ukraine.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 515, doi. 10.1111/1471-0307.12607
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Inhibition of dipeptidyl peptidase IV by enzymatic hydrolysates derived from primary and secondary whey of fresh and Oaxaca cheeses.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 626, doi. 10.1111/1471-0307.12623
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Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase<sup>®</sup>.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 573, doi. 10.1111/1471-0307.12606
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Proteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co‐culture with commercial probiotic Lactobacillus strains.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 559, doi. 10.1111/1471-0307.12621
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Bile salt deconjugation activity of Propionibacterium strains and their cholesterol co‐precipitation abilities.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 551, doi. 10.1111/1471-0307.12619
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Comparative analyses of microbial community diversities of Tibetan kefir grains from three geographic regions.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 536, doi. 10.1111/1471-0307.12616
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Effect of different coagulants on the yield, sensory, instrumental colour and textural characteristics of cow's milk Paneer.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 617, doi. 10.1111/1471-0307.12615
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Occurrence of major and trace elements in powdered milk from Argentina.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 643, doi. 10.1111/1471-0307.12611
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The use of buttermilk as a raw material for cheese production.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 610, doi. 10.1111/1471-0307.12614
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A traditional cheese from Greece to Turkey: Armola.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 601, doi. 10.1111/1471-0307.12610
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Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 524, doi. 10.1111/1471-0307.12600
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Issue Information.
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- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. i, doi. 10.1111/1471-0307.12544
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Instructions for Authors.
- Published in:
- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 652, doi. 10.1111/1471-0307.12549
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- Article