"Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses"
written by Irma Caro, Sergio Soto, Lucía Fuentes, Néstor Gutiérrez-Méndez, Briselda García-Islas, Karol E. Monroy-Gayosso, Javier Mateo,
published by Food and Nutrition Sciences, Vol.5 No.4, 2014
has been cited by the following article(s):
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[10] Biodiversity of Bacteriocin-Producing Lactic Acid Bacteria from Mexican Regional Cheeses and their Contribution to Milk Fermentation
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[11] Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage
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[12] Use of a miniature laboratory fresh cheese model for investigating antimicrobial activities
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[13] Yield and Textural Characteristics of Panela Cheeses Produced with Dairy‐Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase
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[14] Effect of the inclusion of citrus pulp in the diet of goats on cheeses characteristics
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