10 research outputs found

    Fresh Acid-Curd Cheese Varieties

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    Emulsifiers in dairy products and dairy substitutes

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    Salt in Cheese: Physical, Chemical and Biological Aspects

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    Process Cheese: Scientific and Technological Aspects—A Review

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    Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability

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