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Article

Foegeding, E. A.;

Daubert, C. R.;

Relationships among rheological and sensorial properties of young cheese;

Source: JOURNAL OF DAIRY SCIENCE

Year published: 2003

Volume: 86, 10

Pages: 3054-3067с.

Signature: А 173

ID: TUNAR0036388

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Article

Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH;

Source: JOURNAL OF DAIRY SCIENCE

Year published: 2009

Volume: 92, 1

Pages: p. 35-48

Signature: А 178

ID: TUNAR0057713

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Article

The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture;

Source: JOURNAL OF DAIRY SCIENCE

Year published: 2009

Volume: 92, 10

Pages: p. 4756-4772

Signature: А 178

ID: TUNAR0073246

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