Results 51 to 60 of about 1,392 (67)

Characterization of technological properties of lactic acid bacteria isolated from Turkish Beyaz (white) cheese

Journal of Food Processing and Preservation, 2022
Hacer Meral Aktaş, AHMET ERDOĞAN
exaly  

Comparisons of different single‐strain starter cultures for their effects on ripening and grading of Beyaz cheese

International Journal of Food Science and Technology, 2007
Ali A Hayaloglu
exaly  

Physicochemical properties of low-fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic

International Journal of Dairy Technology, 2011
Aylin Akoglu
exaly  

Proteolysis and lipolysis of white-brined (Beyaz) cheese during storage: Effect of milk pasteurization temperature

Journal of Food Processing and Preservation, 2018
Oğuz Aydemir
exaly  

Manufacture of Turkish Beyaz cheese added with probiotic strains

LWT - Food Science and Technology, 2009
Hakan Kuleaşan, Aynur Gül Karahan
exaly  

Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir

Journal of Dairy Science, 2019
exaly  

Influence of fat replacers on the chemical, textural and sensory properties of low‐fat Beyaz pickled cheese produced from ewe's milk

International Journal of Dairy Technology, 2015
exaly  

Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture

Journal of Dairy Science, 2010
exaly  

The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content

International Journal of Dairy Technology, 2011
Barbaros Ozer, Ali A Hayaloglu, Mustafa Akçelik   +2 more
exaly  

Evrişimsel Sinir Ağları Aracılığı ile Beyaz Kan Hücrelerinin Sınıflandırılması

2023
exaly