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Publications by Dian Ningtyas

Dynamic Oral Processing and Characterisation of Functional Ingredient Enriched Low-Fat Cream Cheese

English

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Sensory Properties and Acceptance of Uruguayan Low-Fat Cheese “Queso Magro”

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The Influence of Fat Globule Membrane Material on the Microstructure of Low-Fat Cheddar Cheese

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Modifying Textural and Microstructural Properties of Low Fat Cheddar Cheese Using Sodium Alginate

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Response Surface Optimization of Low-Fat Ice Cream Production by Using Resistant Starch and Maltodextrin as a Fat Replacing Agent

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Antioxidant Properties and Textural Characteristics of Processed Cheese Spreads Enriched With Rutin or Quercetin: The Effect of Processing Conditions

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Some Perspectives on the Use of Cheese as a Food Ingredient

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Effects of Glycerol Monostearate and Tween 80 on the Physical Properties and Stability of Recombined Low-Fat Dairy Cream

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Processing and Ingredient Effects on Quality Attributes of Maize Cereals

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Technology of Cottage Cheese Dishes and Grain Dishes Enriched With Organic Iodine

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