Production of Kashar cheese (a pasta-filata cheese) using reverse osmosis milk: Effects on yield, physical and microstructural properties

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: October 2025

Source: Innovative Food Science & Emerging Technologies, Volume 105

Author(s): Sattar Eghbalian, Tugba Bulat, Barbaros Özer, Ali Topcu

​Publication date: October 2025Source: Innovative Food Science & Emerging Technologies, Volume 105Author(s): Sattar Eghbalian, Tugba Bulat, Barbaros Özer, Ali Topcu Read More

Related posts:

Default ThumbnailEffect of plasma-activated water on the formation of wheat starch-lauric acid-β-lactoglobulin ternary complexes during extrusion Default ThumbnailEffects of multi-corona discharge seed treatment on antioxidant activity and bioactive compound production in kale microgreens Default ThumbnailHydrogel fabrication using emerging technologies: Sources, mechanisms, and food applications Default ThumbnailMicrobial flavonoids from Rhodococcus sp. FY-5 as functional substitutes for Ginkgo biloba leaf flavonoids under salt–copper stress Default ThumbnailReversed weighing for non-invasive evaluation of ripeness of tomato fruits with self-powered tactile sensors Default ThumbnailSilver nanocube-enabled surface-enhanced Raman scattering platform for predictive quantification and classification modeling of white colony-forming yeasts in kimchi