Results 91 to 100 of about 414 (106)

Use of optimized microparticulated whey protein in the process of reduced-fat spread and petit-suisse cheeses

LWT - Food Science and Technology, 2020
Juan-David Sánchez-Obando
exaly  

Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese

Journal of Dairy Science, 2016
Eliene Penha Rodrigues Pereira, R N Cavalcanti   +1 more
exaly  

Petit suisse manufactured with cheese whey retentate and application of betalains and anthocyanins

LWT - Food Science and Technology, 2008
Elane S Prudêncio, Marilde T Bordignon-Luiz   +1 more
exaly  

The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose

Journal of Dairy Science, 2013
Eliene Penha Rodrigues Pereira
exaly  

Viscoelastic properties and overall sensory acceptability of reduced-fat Petit-Suisse cheese made by replacing milk fat with complex coacervate

Dairy Science and Technology, 2012
Hugo Espinosa-Andrews, Eduardo J Vernon-Carter   +1 more
exaly  

A2A2 milk: Brazilian consumers’ opinions and effect on sensory characteristics of Petit Suisse and Minas cheeses

LWT - Food Science and Technology, 2019
Jessica Ferreira Rodrigues
exaly  

Faire et défaire le genre au travail: parcours professionnels de personnes trans en Suisse

International Labour Review, 2022
exaly  

Oxidative stress in probiotic Petit Suisse: Is the jabuticaba skin extract a potential option?

Food Research International, 2016
exaly  

A prebiotic mixture improved Lactobacillus acidophilus and Bifidobacterium animalis gastrointestinal in vitro resistance in petit-suisse

Food and Function, 2016
Marina Padilha, Antonio Diogo Silva Vieira   +1 more
exaly  

Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse

Journal of Dairy Science, 2015
exaly