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Publications by Aliénor Coutouly

Effect of Heat Treatment, Final pH of Acidification, and Homogenization Pressure on the Texture Properties of Cream Cheese

Dairy Science and Technology

English

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Effect of Modified Starches on Texture and Meltability of Processed Cheese Analogues

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Effect of Pressure Treatment on the Heat- Induced Gelation of Actomyosin

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Effect of Ripening Temperature on Low Moisture Mozzarella Cheese: 2. Texture and Functionality

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