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Publications by Tb. Benito A. Kurnani

Selection of Mozzarella Cheese Whey Native Yeasts With Ethanol and Glucose Tolerance Ability

International Journal on Advanced Science, Engineering and Information Technology

Computer Science

Biological Sciences

English

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Buffalo Milk Composition, Processing Factors, Whey Constituents Recovery and Yield in Manufacturing Mozzarella Cheese

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Production of Mozzarella Cheese With Mint Flavour Using Buffalo Milk

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Mechanization of Fibrous-Structured Cheese Production Process I. Rheological Properities of Mozzarella Cheese Curds.

NIPPON KAGAKU KAISHI

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Bacteriological Quality of Mozzarella Cheese Sold in Tripoli Governorate

Journal of Veterinary Medical Research

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Evaluation of the Nutritional Composition of Mozzarella Cheese Type

Revista Brasileira de Higiene e Sanidade Animal

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Effect of Somatic Cell Count on Milk Composition and Mozzarella Cheese Quality

Acta Alimentaria

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Microbiological Investigation on Mozzarella Cheese Samples Near Their Expiry Date

Italian Journal of Food Safety

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Comparative Analysis of Mozzarella Cheeses Fortified With Whey Protein Hydrolysates, Diverse in Hydrolysis Time and Concentrations

Journal of Food Science and Technology

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

English