Author:
Perreault Véronique,Rémillard Nathalie,Chabot Denise,Morin Pierre,Pouliot Yves,Britten Michel
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Cited by
23 articles.
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1. The Physicochemical Characterization, Fatty Acid Profile, and Nutritional Indices of the Greek Traditional Cheese “Tsalafouti”;Dietetics;2024-03-06
2. Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?;Comprehensive Reviews in Food Science and Food Safety;2023-12-13
3. Fresh White Cheeses from Buttermilk with Polymerized Whey Protein: Texture, Color, Gloss, Cheese Yield, and Peptonization;Applied Sciences;2023-10-26
4. Preparation and characterization of whey-less lighvan cheese: physicochemical, textural, fatty acid, and amino acid profile changes during ripening;Journal of Food Measurement and Characterization;2023-10-09
5. Fresh white cheeses from buttermilk with polymerized whey protein: texture, color, gloss, cheese yield;2023-08-15