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ULTRASOUND-ASSISTED HYDROLYSIS OF GOAT MILK CREAM PRE-TREATED BY DIFFERENT PHYSICAL METHODS: EFFECT ON HYDROLYSIS KINETICS
Vol 14, 2021 -144574 -
USE OF PHYSICAL PROCESSES TO MAXIMIZE GOAT CREAM HYDROLYSIS: IMPACT ON ENZYMATIC HYDROLYSIS AND STRUCTURE
Vol 14, 2021 -144560 -
ULTRASOUND ASSISTED ENZYMATIC HYDROLISIS OF GOAT MILK CASEIN
Vol 14, 2021 -144562 -
THERMAL DEATH KINETICS OF MICROBIAL LOAD IN GOAT’S CHEESE WHEY
Vol 14, 2021 -144554 -
THERMAL STABILIZATION OF SHEEP’S CHEESE WHEY AND IMPACT ON PRODUCT SHELF LIFE
Vol 14, 2021 -144548
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SLACAN 2025
EVALUATION OF SUNFLOWER SEED (Helianthus annuus) EXTRACTS AS PLANT-BASED COAGULANTS IN BUTTER-TYPE CHEESE MANUFACTURING
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SLACAN 2025
SPECTROSCOPIC CHARACTERIZATION OF THE RIPENING OF SOFT GOAT CHEESES PRODUCED WITH ARTICHOKE FLOWER (CYNARA CARDUNCULUS SUBSP. SCOLYMUS) EXTRACT AND STARTER CULTURES
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SLACAN 2025
HIGH PRESSURE HOMOGENIZATION ENHANCES PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF A PLANT-BASED BEVERAGE FROM PUMPKIN SEED AND PEA PROTEINS
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SLACAN 2025
ULTRASOUND AS A STRATEGY TO ENHANCE THE ACTION OF RECOMBINANT CHYMOSIN IN GOAT MILK COAGULATION
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SLACAN 2025
IMPACT OF CONVENTIONAL AND HIGH-PRESSURE HOMOGENIZATION ON THE RHEOLOGICAL PROPERTIES OF A PLANT-BASED PROTEIN BEVERAGE FROM PUMPKIN SEED AND PEA PROTEIN
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