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THE MOULDING OF TECHNOLOGICAL PROPERTIES AND QUALITY OF BREAD BY ADDING INDUSTRIALLY PRODUCED CONCENTRATE OF ACID-WHEY OBTAINED DURING THE MAKING OF COTTAGE CHEESE

机译：通过在制作酸奶干酪期间加入工业上产生的酸性浓缩物技术性质和面包质量的成型

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Małgorzata Wronkowska; Maria Soral-Śmietana; Lidia Zander; Zygmunt Zander; Monika Jadacka;
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年度 2012
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1. Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese. [J] . Bello B. dal Cocolin L, Zeppa G, Field D, International Journal of Food Microbiology . 2012,第1a2期

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2. Mechanical properties of cottage cheese-fortified wheat dough and loaf bread [J] . Guemes-Vera N, Gonzalez-Victoriano L, Soto-Simental S, Journal of Food Science and Technology . 2014,第10期

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5. Investigation of solubilization, cold gelation, and rennet coagulation properties of highly concentrated micellar casein concentrate for use in cheese making. [D] . Lu, Ying. 2016

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6. Mechanical properties of cottage cheese-fortified wheat dough and loaf bread [O] . Norma Guemes-Vera, Lizbeth Gonzalez-Victoriano, Sergio Soto-Simental, 2014

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7. Efeito do escaldamento nas propriedades tecnológicas e reológicas da massa e do pão de queijo Effect of scalding on technological and rheological properties of cheese bread dough and cheese bread [O] . Antônio Vitor Machado, Joelma Pereira 2010

机译：烫伤对奶酪面团和面包的工艺和流变特性的影响烫伤对奶酪面包面团和奶酪面包的工艺和流变特性的影响

THE MOULDING OF TECHNOLOGICAL PROPERTIES AND QUALITY OF BREAD BY ADDING INDUSTRIALLY PRODUCED CONCENTRATE OF ACID-WHEY OBTAINED DURING THE MAKING OF COTTAGE CHEESE

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