Influence of polysaccharide addition on stability of a cheese whey kefir-milk mixture

Author： Paraskevopoulou A.   Athanasiadis I.   Blekas G.   Koutinas A.A.   Kanellaki M.   Kiosseoglou V.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.17, Iss.5, 2003-09, pp. : 615-620

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Characteristics of ''Tetilla'' pasteurized milk cheese manufactured with the addition of autochthonous cultures

By Menendez S.   Godinez R.   Hermida M.   Centeno J.A.   Rodriguez-Otero J.L.  

Food Microbiology, Vol. 21, Iss. 1, 2004-02 ,pp. : 97-104

Elsevier

Access to resources Recommend Favorite

Influence of copper on the stability of whey protein stabilized emulsions

By Silvestre M.P.C.   Decker E.A.   McClements D.J.  

Food Hydrocolloids, Vol. 13, Iss. 5, 1999-09 ,pp. : 419-424

Elsevier

Access to resources Recommend Favorite

Thermal stability of skim milk/whey protein solution blends

By Rattray W.   Jelen P.  

Food Research International, Vol. 30, Iss. 5, 1997-11 ,pp. : 327-334

Elsevier

Access to resources Recommend Favorite

Determination of organic acids and sugars in cheese, milk and whey by high performance liquid chromatography

By Mullin W.J.   Emmons D.B.  

Food Research International, Vol. 30, Iss. 2, 1997-03 ,pp. : 147-151

Elsevier

Access to resources Recommend Favorite

Influence of calcium chloride addition on the properties of emulsions stabilized by whey protein concentrate

By Ye A.   Singh H.  

Food Hydrocolloids, Vol. 14, Iss. 4, 2000-07 ,pp. : 337-346

Elsevier

Access to resources Recommend Favorite