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บทความวิจัยพ.ศ. 2558

Improving the quality characteristics of white soft cheese using cranberry (Vaccinium macrocarpon) fruit extract

พ.ศ. 2558

คำสำคัญ

Microbiological qualityOxidative stabilityOrganoleptic propertiesCranberryWhite soft cheese

งานวิจัยในหัวข้อใกล้เคียง

Comparative Evaluation of Nutritional Quality of Soft Cheese Made from Four Plant Sources

พ.ศ. 2561

Application of spirulina platensis on ice cream and soft cheese with respect to their nutritional and sensory perspectives

พ.ศ. 2559

Foliar application of potassium and gibberellic acid to improve fruit storability and quality of parthenocarpic cucumber

พ.ศ. 2561

Effect of rennet type and ripening period on chemical properties of Bulgarian white brined cheese

พ.ศ. 2560

Jabuticaba (Myrciaria cauliflora) peel extract increases bioactive compounds in petit-suisse cheese

พ.ศ. 2562

Evaluation of the nutritional quality and microbiological analysis of newly developed soya cheese

พ.ศ. 2556

Monitoring quality of UF-soft-white cheeses containing added matured cheeses by biochemical, physicochemical, sensorial, and fluorescence spectroscopy techniques coupled with chemometric tools

พ.ศ. 2563

A study on the microbiological and biochemical changes in flavour compounds during ripening of Xinjiang specialty cheese

พ.ศ. 2564

Texture and microstructure of reduced-salt Cheddar cheese as affected by process modifications

พ.ศ. 2560

The effects of salt reduction on characteristics of hard type cheese made using high proteolytic starter culture

พ.ศ. 2558