共 50 条
- [41] A new food stabilizer in technological properties of low-fat processed cheese [J]. European Food Research and Technology, 2023, 249 : 597 - 606
- [44] Enhancement of low-fat Feta cheese characteristics using probiotic bacteria [J]. FOOD SCIENCE & NUTRITION, 2021, 9 (01): : 62 - 70
- [45] Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheese [J]. FOOD SCIENCE & NUTRITION, 2021, 9 (03): : 1512 - 1520
- [50] Effects of drain pH on rheology of low-fat cheddar cheese. [J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2002, 224 : U79 - U79