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EVALUATION OF Cirsium vulgare (Savi) Ten. EXTRACT AS A MILK COAGULANT: COMPARISON WITH MICROBIAL CHYMOSIN AND ARTICHOKE (Cynara scolymus L. var. scolymus) FOR CHEESE PRODUCTION
Vol.2, 2025 -330056 -
EVALUATION OF MILK-CLOTTING AND PROTEOLYTIC CHARACTERISTICS OF WILD CARDOON (Cynara cardunculus L.) EXTRACTS FOR CHEESEMAKING SUITABILITY
Vol.2, 2025 -330054 -
INFLUENCE OF RIPENING AND PLANT COAGULANTS (CYNARA CARDUNCULUS L.) FROM DIFFERENT LOCALITIES ON SERPA CHEESE EVALUATED BY MID-INFRARED SPECTROSCOPY (MIR) AND PRINCIPAL COMPONENT ANALYSIS (PCA)
Vol.2, 2025 -333091 -
TECHNOLOGICAL PROPERTIES OF MILK FROM DIFFERENT SPECIES USING AQUEOUS EXTRACT FROM ARTICHOKE (Cynara cardunculus L. var. scolymus) AND CARDOON (Cynara cardunculus L.)
Vol.2, 2025 -331703 -
CHARACTERIZATION OF MILK-CLOTTING PROPERTIES OF COMMERCIAL CARDOON (Cynara cardunculus L.) EXTRACTS AND COMPARISON WITH MICROBIAL COAGULANT AND RENNETS
Vol.2, 2025 -331706
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SLACAN 2023
Ultrasound-assisted hydrolysis kinetics of milk cream pre-treated by different physical processes
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SLACAN 2023
Physical processes to maximize milk cream hydrolysis: effect on fat structure and enzymatic hydrolysis
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SLACA 2021
ULTRASOUND-ASSISTED HYDROLYSIS OF GOAT MILK CREAM PRE-TREATED BY DIFFERENT PHYSICAL METHODS: EFFECT ON HYDROLYSIS KINETICS
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SLACA 2021
USE OF PHYSICAL PROCESSES TO MAXIMIZE GOAT CREAM HYDROLYSIS: IMPACT ON ENZYMATIC HYDROLYSIS AND STRUCTURE
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