Impact of native Lactobacillus paracasei subsp. paracasei and Pediococcus spp. as adjunct cultures on sensory quality of Iranian white brined cheese
- Creator: Barouei, Javad , Karbassi, Ahmad , Ghoddusi, Hamid B. , Mortazavi, Ali , Ramezani, Roghayeh , Moussavi, Mahta
- Resource Type: journal article
- Date: 2011
Effect of egg yolk substitution by sweet whey protein isolate on texture, stability and colour of Gelato-style vanilla ice cream
- Creator: Alfaifi, Mosa S. , Stathopoulos, Costas E.
- Resource Type: journal article
- Date: 2010
A rheological evaluation of concentrated casein systems as replacement for gluten: calcium effects
- Creator: Stathopoulos, Costas E. , O'Kennedy, Brendan T.
- Resource Type: journal article
- Date: 2008