| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A study of fat and air structures in ice cream
|
Goff, H.D.
|
|
1999
|
9 |
11 |
p. 817-829
13 p.
|
artikel
|
| 2 |
Attenuated starters: an efficient means to influence cheese ripening—a review
|
Klein, Nathalie
|
|
1999
|
9 |
11 |
p. 751-762
12 p.
|
artikel
|
| 3 |
Characterization of intermediates formed during heat-induced aggregation of β-lactoglobulin AB at neutral pH
|
Schokker, E.P.
|
|
1999
|
9 |
11 |
p. 791-800
10 p.
|
artikel
|
| 4 |
Microbiology and biochemistry of Fossa (pit) cheese
|
Gobbetti, M.
|
|
1999
|
9 |
11 |
p. 763-773
11 p.
|
artikel
|
| 5 |
Probiotic lactic acid bacteria (Lactobacillus acidophilus HN017, Lactobacillus rhamnosus HN001 and Bifidobacterium lactis HN019) have no adverse effects on the health of mice
|
Shu, Quan
|
|
1999
|
9 |
11 |
p. 831-836
6 p.
|
artikel
|
| 6 |
Protease-induced gelation of unheated and heated whey proteins: effects of pH, temperature, and concentrations of protein, enzyme and salts
|
Otte, J.
|
|
1999
|
9 |
11 |
p. 801-812
12 p.
|
artikel
|
| 7 |
Proteolysis of high-pressure-treated Gouda cheese
|
Messens, Winy
|
|
1999
|
9 |
11 |
p. 775-782
8 p.
|
artikel
|
| 8 |
Resistance of β-lactoglobulin-bound lactose to the hydrolysis by β-galactosidase
|
Morgan, François
|
|
1999
|
9 |
11 |
p. 813-816
4 p.
|
artikel
|
| 9 |
Structure, physico-chemical and sensory properties of feta cheese made with tapioca starch and lecithin as fat mimetics
|
Sipahioglu, O
|
|
1999
|
9 |
11 |
p. 783-789
7 p.
|
artikel
|
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