相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis
Ali Eroglu et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk
Riza Temizkan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties
Meryem Goksel et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Improving quality characteristics of reduced and low fat Turkish white cheeses using homogenized cream
Ayse Demet Karaman et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation
Francisco Jose Delgado et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)
EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON CHARACTERISTICS OF SLICED KASHAR CHEESE
Hasan Temiz
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2010)
Volatile composition and proteolysis in traditionally produced mature Kashar cheese
Ali Adnan Hayaloglu
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish kasar cheese during ripening
Durmus Sert et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2007)
Characters of rice starch gel modified by gellan, carrageenan, and glucomannan: A texture profile analysis study
Min Huang et al.
CARBOHYDRATE POLYMERS (2007)
Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags
A. A. Hayaloglu et al.
JOURNAL OF DAIRY SCIENCE (2007)
Texture and flavour development in Ras cheese made from raw and pasteurised milk
S Awad
FOOD CHEMISTRY (2006)
Relationships between sensory and rheological measurements of texture in maturing commercial cheddar cheese over a range of moisture and pH at the point of manufacture
C. D. Everard et al.
JOURNAL OF TEXTURE STUDIES (2006)
Analysis of volatile compounds and triacylglycerol composition of fatty seed oil gained from flax and false flax
S Krist et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2006)
Quantification of free fatty acids and flavor characteristics of Kasar cheeses
Z Güler
JOURNAL OF FOOD LIPIDS (2005)
The effect of microbial lipase on the lipolysis during the ripening of Tulum cheese
G Yilmaz et al.
JOURNAL OF FOOD ENGINEERING (2005)
Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products
AK Seckin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2005)
Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers
N Koca et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Esters and their biosynthesis in fermented dairy products: a review
SQ Liu et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Biochemistry of cheese ripening
PLH McSweeney
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2004)
Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes
EA Romeih et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Microbiological, biochemical and technological properties of Turkish White cheese 'Beyaz Peynir'
AA Hayaloglu et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Key odorants in various cheese types as determined by gas chromatography-olfactometry
PMG Curioni et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Ripening changes of Kulek cheese in wooden and plastic containers
M Dervisoglu et al.
JOURNAL OF FOOD ENGINEERING (2001)
Advances in the study of proteolysis during cheese ripening
MJ Sousa et al.
INTERNATIONAL DAIRY JOURNAL (2001)
分享论文
