Citations (36)
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S.S. Manjunatha & D.K. Das Gupta. (2006) Instrumental Textural Characteristics of Restructured Carrot Cubes. International Journal of Food Properties 9:3, pages 453-462.
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Articles from other publishers (29)
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Joseph F Kayihura. (2023) Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review. International Journal of Dairy Technology.
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Cigdem Yildirim-Mavis, Duygu Ozmen, Elif Yakisik, Omer Said Toker, Ibrahim Palabiyik & Ozlem Kaner. (2022) Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests. International Dairy Journal 127, pages 105242.
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Faith Nyamakwere, Giulia Esposito, Kennedy Dzama, Pieter Gouws, Teresa Rapisarda, Giovanni Belvedere, Felicia Masucci & Emiliano Raffrenato. (2022) Application of Gamma Irradiation Treatment on the Physicochemical and Microbiological Quality of an Artisanal Hard Cheese. Applied Sciences 12:6, pages 3142.
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