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ORIGINAL PAPERS AND PROCEEDINGS - Proteolysis levels of white cheeses salted and ripened in brines prepared from various salts
Online Contents | 2001|Contributors: Karaca, O.B. -
Features - Cheesemaking technology - Alternative salts - Partially replacing sodium chloride in cheese with other salts has a significant effect on its ripening period, say M Güven and O B Karaca
Online Contents | 2001|Contributors: Karaca, O.B. -
ORIGINAL RESEARCH. The effects of the combined use of stabilizers containing locust bean gum and of the storage time on Kahramanmaras-type ice creams
Online Contents | 2003|Contributors: Karaca, O.B. -
INFLUENCE OF RENNET CONCENTRATION ON RIPENING CHARACTERISTICS OF HALLOUMI CHEESE
Online Contents | 2008|Contributors: Karaca, O.B. -
The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture
Online Contents | 2005|Contributors: Karaca, O.B. -
Effect of some fat replacers on microflora of low-fat Kashar cheese during ripenings
Online Contents | 2005|Contributors: Karaca, O.B.
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