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Foods | Free Full-Text | The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter
High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening - ScienceDirect
Foods | Free Full-Text | The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter
Frontiers | Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market
High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening - ScienceDirect
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High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening - ScienceDirect
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Frontiers | Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market
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Frontiers | Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market
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Foods | Free Full-Text | The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter
Foods | Free Full-Text | The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter
PDF) Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market
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A Taguchi approach optimization of date powder production by spray drying with the aid of whey protein-pectin complexes - ScienceDirect
Foods | Free Full-Text | The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter
