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 A comparative study on the viscoelastic behavior and cheese matrix melting temperature of some semi-hard and hard cheese varieties during heating  |
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Effect of transglutaminase on some physicochemical, rheological and sensorial characteristics of UF-Ras cheese during ripening |
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Effect of Adding Microbial Lipase on the Acceleration of UF-Ras Cheese Ripening |
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Improving the Quality of Ultrafiltered Ras Cheese using Mature Cheddar Cheese Slurry |
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Preparation of Ras Cheese Flavour Concentrate using Lipolyzed Cream and Skim Milk Curd |
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The influence of modified waxy maize starch on the quality of low-fat yogurt |
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The combined effect of dried Rosemary, Thyme or Basil with fresh Garlic on quality characteristics of Ricotta cheese during storage |
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A new healthy yoghurt flavoured with menthol |
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Identification of Milk Types Using Front Face and Synchronous Scanning Fluorescence Spectroscopy |
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Monitoring quality of UF-soft-white cheeses containing added matured cheeses by biochemical,
physicochemical, sensorial, and fluorescence spectroscopy techniques coupled with chemometric tools
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Physicochemical, viability, microstructure, and sensory properties of whole and skimmed buffalo set-yogurts containing different levels of polydextrose during refrigerated storage |
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Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses. |
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Nigella sativa oil: A promising prospective antifungal agent in the manufacture of low-salt cheese. |
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Production and characteristic quality of probiotic Labneh cheese supplemented with broccoli florets |
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Influence of Different Heat Treatments on The quality Characteristics of Edam Cheese |