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Food Chemistry, Vol. 79, Iss. 2, 2002-11 ,pp. : 199-205

Elsevier

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Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture

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Food Chemistry, Vol. 79, Iss. 2, 2002-11 ,pp. : 193-198

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Lipolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl

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Effects of a commercial oat- -glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product

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Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl

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