Showing results 1 to 12 of 12
Title | Author(s) | Issue Date | |
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2010 | |||
Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese Journal:Journal of Food Science | 2011 | ||
The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese Journal:Journal of Dairy Science | 2011 | ||
The effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile Journal:Journal of Dairy Science | 2011 | ||
The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese Journal:Journal of Dairy Science | 2011 | ||
2012 | |||
Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl Journal:Journal of Dairy Science | 2011 | ||
Updates on understanding of probiotic lactic acid bacteria responses to environmental stresses and highlights on proteomic analyses Journal:Comprehensive Reviews in Food Science and Food Safety | 2020 |