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10 积分 2025-10-11 加入
Characterization of Structural Changes of Casein Micelles at Different pH Using Microscopy and Spectroscopy Techniques
11天前
已完结
Investigation of the compositional and structural changes in the proteins of cow milk when processed to cheese
11天前
已完结
The effect of pH on the fat and protein within cream cheese and their influence on textural and rheological properties
11天前
已完结
Influence of heat treatment of milk on cheesemaking properties
19天前
已完结
Caracterização físico-química de queijo prato por espectroscopia no infravermelho e regressão de mínimos quadrados parciais
25天前
已完结
Understanding freezing-induced changes in the protein and fat phases of aged Gouda cheese using Fourier transform infrared and Raman spectroscopy
25天前
已完结
[30] Milk-clotting enzyme from Mucor pusillus var. Lindt
3个月前
已完结
A novel milk-clotting cysteine protease from Ficus johannis: Purification and characterization
4个月前
已完结
Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese
4个月前
已完结
Measuring insoluble calcium content in curds during cheesemaking
4个月前
已完结
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