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Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties.
Abdalla, Abdelmoneim; Abu-Jdayil, Basim; Alsereidi, Hussah; Hamed, Fathalla; Kamal-Eldin, Afaf; Huppertz, Thom; Ayyash, Mutamed.
Afiliación
  • Abdalla A; Food Science Department, College of Agriculture, South Valley University, 83523 Qena, Egypt.
  • Abu-Jdayil B; Chemical and Petroleum Engineering Department, College of Engineering, United Arab Emirates University (UAEU), PO Box 15551, Al Ain, United Arab Emirates.
  • Alsereidi H; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), PO Box 15551, Al Ain, United Arab Emirates.
  • Hamed F; Department of Physics, College of Science, United Arab Emirates University (UAEU), PO Box 15551, Al Ain, United Arab Emirates.
  • Kamal-Eldin A; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), PO Box 15551, Al Ain, United Arab Emirates.
  • Huppertz T; FrieslandCampina, Amersfoort, the Netherlands 3818 LE; Wageningen University & Research, Wageningen, the Netherlands 6708 PB.
  • Ayyash M; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), PO Box 15551, Al Ain, United Arab Emirates. Electronic address: mutamed.ayyash@uaeu.ac.ae.
J Dairy Sci ; 105(11): 8734-8749, 2022 Nov.
Article en En | MEDLINE | ID: mdl-36175220
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Queso Límite: Animals Idioma: En Revista: J Dairy Sci Año: 2022 Tipo del documento: Article País de afiliación: Egipto
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Queso Límite: Animals Idioma: En Revista: J Dairy Sci Año: 2022 Tipo del documento: Article País de afiliación: Egipto