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Publications by Roostita L. Balia
Selection of Mozzarella Cheese Whey Native Yeasts With Ethanol and Glucose Tolerance Ability
International Journal on Advanced Science, Engineering and Information Technology
Agricultural
Engineering
Computer Science
Biological Sciences
Probiotic Candidates Yeast Isolated From Dangke – Indonesian Traditional Fermented Buffalo Milk
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
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Buffalo Milk Composition, Processing Factors, Whey Constituents Recovery and Yield in Manufacturing Mozzarella Cheese
Food Science and Technology
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Production of Mozzarella Cheese With Mint Flavour Using Buffalo Milk
Mechanization of Fibrous-Structured Cheese Production Process I. Rheological Properities of Mozzarella Cheese Curds.
NIPPON KAGAKU KAISHI
Bacteriological Quality of Mozzarella Cheese Sold in Tripoli Governorate
Journal of Veterinary Medical Research
Evaluation of the Nutritional Composition of Mozzarella Cheese Type
Revista Brasileira de Higiene e Sanidade Animal
Effect of Somatic Cell Count on Milk Composition and Mozzarella Cheese Quality
Acta Alimentaria
Food Science
Microbiological Investigation on Mozzarella Cheese Samples Near Their Expiry Date
Italian Journal of Food Safety
Food Science
Comparative Analysis of Mozzarella Cheeses Fortified With Whey Protein Hydrolysates, Diverse in Hydrolysis Time and Concentrations
Journal of Food Science and Technology
Food Science
Effect of Ripening Temperature on Low Moisture Mozzarella Cheese: 2. Texture and Functionality
Le Lait
