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Your selections:
Impact of native Lactobacillus paracasei subsp. paracasei and Pediococcus spp. as adjunct cultures on sensory quality of Iranian white brined cheese
- Barouei, Javad, Karbassi, Ahmad, Ghoddusi, Hamid B., Mortazavi, Ali, Ramezani, Roghayeh, Moussavi, Mahta
Effect of egg yolk substitution by sweet whey protein isolate on texture, stability and colour of Gelato-style vanilla ice cream
- Alfaifi, Mosa S., Stathopoulos, Costas E.
A rheological evaluation of concentrated casein systems as replacement for gluten: calcium effects
- Stathopoulos, Costas E., O'Kennedy, Brendan T.
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