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Publications by Shoma IKEGAMI
Development of Texture Evaluation Model Based on Viscoelastic Testing Methods for Cheddar Cheese
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
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Some Properties of Cheese Lipase Extracted From Cheddar Cheese
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Brazilian Journal of Biology
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The Role of Fat in the Flavor of Cheddar Cheese
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Revista Brasileira de Ciencia do Solo
Agronomy
Soil Science
Crop Science
The Manufacture of Cheese of the Cheddar Type From Pasteurized Milk.
The Effect of Addition of Selected Carrageenans on Viscoelastic Properties of Model Processed Cheese Spreads
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
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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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