| 61 |
FATTY ACIDS PROFILE OF FRESH CHEESE PRODUCED IN AN INTENSIVE SILVOPASTORAL SYSTEM IN THE TROPICS |
2019 |
| 62 |
Influence of Adding Mucilage as a Fat Replacer on the Characteristics of Yoghurt |
2019 |
| 63 |
Influence of Adding Mucilage as a Fat Replacer on the Characteristics of Yoghurt |
2019 |
| 64 |
Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract.
|
2019 |
| 65 |
Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract.
|
2019 |
| 66 |
Manufacturing of process cheese without emulsifying salt using acid curd |
2019 |
| 67 |
Partial demineralization and deacidification of Greek yogurt acid whey by nanofiltration for improving the drying characteristics of Greek yogurt acid whey |
2019 |
| 68 |
Technological and Characteristics of Low-Fat Cheeses: A Review |
2019 |
| 69 |
Technological and Characteristics of Low-Fat Cheeses: A Review |
2019 |
| 70 |
Technological aspects, health benefits, and sensory properties of probiotic cheese |
2019 |
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