| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese
|
Alinovi, Marcello
|
|
2019
|
92 |
C |
p. 50-58
|
artikel
|
| 2 |
Comparison of bovine milk fat and vegetable fat for infant formula: Implications for infant health
|
Hageman, Jeske H.J.
|
|
2019
|
92 |
C |
p. 37-49
|
artikel
|
| 3 |
Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts
|
Lesme, Hanna
|
|
2019
|
92 |
C |
p. 28-36
|
artikel
|
| 4 |
Disruption treatments on two strains of Streptococcus thermophilus: Levels of lysis/permeabilisation of the cultures, and influence of treated cultures on the ripening profiles of Cremoso cheese
|
Peralta, Guillermo H.
|
|
2019
|
92 |
C |
p. 11-20
|
artikel
|
| 5 |
Editorial Board
|
|
|
2019
|
92 |
C |
p. ii
|
artikel
|
| 6 |
Effect of reducing daily herbage allowance during early lactation on composition and processing characteristics of milk from spring-calved herds
|
Gulati, Arunima
|
|
2019
|
92 |
C |
p. 69-76
|
artikel
|
| 7 |
Effect of transglutaminase and acidification temperature on the gelation of reconstituted skim milk
|
Lam, Elisa
|
|
2019
|
92 |
C |
p. 59-68
|
artikel
|
| 8 |
Physically and chemically modified starches as texturisers of low-fat milk gels
|
Bravo-Núñez, Ángela
|
|
2019
|
92 |
C |
p. 21-27
|
artikel
|
| 9 |
Production of low-dosage lactose milk using lactase immobilised in hydrogel
|
Wolf, Mariane
|
|
2019
|
92 |
C |
p. 77-83
|
artikel
|
| 10 |
Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology
|
Pénicaud, Caroline
|
|
2019
|
92 |
C |
p. 1-10
|
artikel
|
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