Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Haruyoshi YAMAMOTO
Effect of Addition of Whey Protein on the Formation of Fibrous Structure in Processed Cheese.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Related publications
The Effect of Addition of Selected Carrageenans on Viscoelastic Properties of Model Processed Cheese Spreads
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Effect of Lupine as Cheese Base Substitution on Technological and Nutritional Properties of Processed Cheese Analogue
Acta Scientiarum Polonorum, Technologia Alimentaria
Food Science
Effect of Modified Starches on Texture and Meltability of Processed Cheese Analogues
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
Iodocasein in the Production of Processed Cheese
Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences
Effect of Fortifying by Whey Protein and Proiotic Bacteria on Properties of Soft Cheese During Cold Storage 1- Effect of Powdered and Curd Whey on Coagulation Time and Curd Tension
Mesopotamia Journal of Agriculture
Addition of Rutin/Quercetin Mixture to Spreadable Processed Cheese: Antioxidant and Textural Characteristics
Potravinarstvo
Food Science
Problems of Biofilms in Processed Cheese Factory
Suez Canal Veterinary Medicine Journal. SCVMJ
Anti-Atherosclerotic Effect of Traditional Fermented Cheese Whey in Atherosclerotic Rabbits and Identification of Probiotics
BMC Complementary and Alternative Medicine
Medicine
Alternative Medicine
Complementary
Getting Value From the Waste: Recombinant Production of a Sweet Protein by Lactococcus Lactis Grown on Cheese Whey
Microbial Cell Factories
Applied Microbiology
Biotechnology
Bioengineering
