[1]
|
Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese
Toxins,
2024
DOI:10.3390/toxins16020093
|
|
|
[2]
|
Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture
Food Science and Technology,
2022
DOI:10.1590/fst.13022
|
|
|
[3]
|
Selection of lactic acid bacteria for the manufacture of low-fat rennet cheese
FOOD RESOURCES,
2021
DOI:10.31073/foodresources2021-16-22
|
|
|
[4]
|
The influence of yak casein micelle size on rennet‐induced coagulation properties
Journal of the Science of Food and Agriculture,
2021
DOI:10.1002/jsfa.10647
|
|
|
[5]
|
The influence of yak casein micelle size on rennet‐induced coagulation properties
Journal of the Science of Food and Agriculture,
2020
DOI:10.1002/jsfa.10647
|
|
|
[6]
|
Effect of Exopolysaccharides-producing Starter Culture on the Flavor Profile and Characteristics of Low Fat Ras Cheese
Pakistan Journal of Biological Sciences,
2020
DOI:10.3923/pjbs.2020.691.700
|
|
|
[7]
|
Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
Polish Journal of Food and Nutrition Sciences,
2019
DOI:10.31883/pjfns/111865
|
|
|
[8]
|
Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties
Journal of Dairy Science,
2019
DOI:10.3168/jds.2018-15154
|
|
|
[9]
|
AZ YAĞLI KAŞAR PEYNİRİ ÜRETİMİNDE EKZOPOLİSAKKARİT ÜRETEN KÜLTÜR KULLANIMI ÜZERİNE BİR ARAŞTIRMA
Gıda,
2018
DOI:10.15237/gida.GD18019
|
|
|
[10]
|
Cheese
2017
DOI:10.1016/B978-0-12-417012-4.00008-9
|
|
|
[11]
|
Low-Fat Cheese: A Modern Demand
International Journal of Dairy Science,
2015
DOI:10.3923/ijds.2015.249.265
|
|
|