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1 Ergebnisse
1
Functional, textural, physicochemical and sensorial evaluat..:
Muhammad Bahadur ALI
;
Mian Shamas MURTAZA
;
Muhammad SHAHBAZ
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005041204&tlng=en. , 2021
Link:
https://doi.org/10.1590/fst.33420
RT Journal T1 <Title>Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:3cf1448ea4d344109cd9facf0563a02e&Exemplar=1&LAN=DE A1 Muhammad Bahadur ALI A1 Mian Shamas MURTAZA A1 Muhammad SHAHBAZ A1 Aysha SAMEEN A1 Saima RAFIQUE A1 Rizwan ARSHAD A1 Nighat RAZA A1 Zainab AKBAR A1 Ghazala KAUSAR A1 Adnan AMJAD PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2021 K1 Pakistan K1 livestock K1 coagulants K1 tatri and lemon K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005041204&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.33420 DO https://doi.org/10.1590/fst.33420 SF ELIB - SuUB Bremen
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