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                             10 results found
no title author magazine year volume issue page(s) type
1 Composition, microstructure and chemical interactions during the production stages of Mozzarella cheese Gonçalves, Mônica Correia
2019
88 C p. 34-41
article
2 Editorial Board 2019
88 C p. ii
article
3 Effect of milk protein genetic polymorphisms on rennet and acid coagulation properties after standardisation of protein content Ketto, Isaya Appelesy
2019
88 C p. 18-24
article
4 Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment Jiang, Zhanmei
2019
88 C p. 79-88
article
5 Effects of spray drying process conditions on the quality properties of microencapsulated cream powder Himmetagaoglu, Ahsen Burcin
2019
88 C p. 60-70
article
6 Hydrolysate of β-lactoglobulin by Lactobacillus delbrueckii subsp. bulgaricus CRL 656 suppresses the immunoreactivity of β-lactoglobulin as revealed by in vivo assays Pescuma, M.
2019
88 C p. 71-78
article
7 Interaction between calcium and casein hydrolysates: Stoichiometry, binding constant, binding sites and thermal stability of casein phosphopeptide complexes Recio, Ricardo Troncoso
2019
88 C p. 25-33
article
8 Physicochemical traits and sensory quality of commercial butter produced in the Azores Silva, Célia C.G.
2019
88 C p. 10-17
article
9 Processing of high-protein yoghurt – A review Jørgensen, Camilla Elise
2019
88 C p. 42-59
article
10 Stability of omega-3 enriched milk powder in different commercial packages stored under accelerated conditions of temperature and relative humidity Camargo Novaes, Sylvia Salioni
2019
88 C p. 1-9
article
                             10 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands