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                             10 gevonden resultaten
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
                             10 gevonden resultaten
 
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