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For: Sudhir K, Jha YK, Pratibha S. Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripening. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02280.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Number Cited by Other Article(s)
1
Salum P, Erbay Z, Selli S. The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12591] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
2
Ruyssen T, Janssens M, Van Gasse B, Van Laere D, Van der Eecken N, De Meerleer M, Vermeiren L, Van Hoorde K, Martins J, Uyttendaele M, De Vuyst L. Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.04.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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