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1.
Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese.
J Agric Food Chem
; 69(30): 8511-8529, 2021 Aug 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-34283609
2.
The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy.
Food Res Int
; 129: 108847, 2020 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-32036922
3.
Physico-chemical characterization of dairy gel obtained by a proteolytic extract from Calotropis procera - A comparison with chymosin.
Food Chem
; 232: 405-412, 2017 Oct 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28490091
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