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1.
Evaluation of processed cheese viscoelastic properties during sterilization observed in situ.
J Dairy Sci
; 106(8): 5298-5308, 2023 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-37414604
2.
The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce.
J Dairy Sci
; 105(8): 6563-6577, 2022 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-35840407
3.
The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degrees of maturity.
J Dairy Sci
; 99(5): 3274-3287, 2016 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-26898283
4.
Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese.
J Dairy Sci
; 97(1): 111-22, 2014.
Artículo
en Inglés
| MEDLINE | ID: mdl-24239073
5.
Amino acid composition of algal products and its contribution to RDI.
Food Chem
; 151: 120-5, 2014 May 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-24423510
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