المؤلفون: Pratiwi, Fadila Rahma Dinda, Putranto, Wendry Setiyadi, Wulandari, Eka

المصدر: Madani: Jurnal Ilmiah Multidisiplin; Vol 2, No 3 (2024): Madani, Vol. 2, No. 3 2024

مصطلحات موضوعية: Sliced Cheese, Corn Oil, Fat Content, Meltability, Color Intensity

وصف الملف: application/pdf

العلاقة: https://jurnal.penerbitdaarulhuda.my.id/index.php/MAJIM/article/view/2421/2478Test; https://jurnal.penerbitdaarulhuda.my.id/index.php/MAJIM/article/view/2421Test

الإتاحة: https://doi.org/10.5281/zenodo.12635273Test
https://jurnal.penerbitdaarulhuda.my.id/index.php/MAJIM/article/view/2421Test

المؤلفون: Hiroyuki Yano, Rika Tanaka, Wei Fu

المصدر: Foods, Vol 13, Iss 8, p 1176 (2024)

مصطلحات موضوعية: 3D laser surface scanning, crispiness, meltability in the mouth, Chemical technology, TP1-1185

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2304-8158/13/8/1176Test; https://doaj.org/toc/2304-8158Test

الوصول الحر: https://doaj.org/article/922438fe382445f8b45a5933933325d9Test

المؤلفون: Abdelmoneim Abdalla, Basim Abu-Jdayil, Hussah Alsereidi, Fathalla Hamed, Afaf Kamal-Eldin, Thom Huppertz, Mutamed Ayyash

المصدر: Journal of Dairy Science, Vol 105, Iss 11, Pp 8734-8749 (2022)

مصطلحات موضوعية: meltability, free oil, viscoelastic properties, proteolysis, hardness, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S0022030222005562Test; https://doaj.org/toc/0022-0302Test

الوصول الحر: https://doaj.org/article/37d6632b311d4cb6ae9e759c936824f4Test

المؤلفون: Lambros Sakkas, Ekaterini Moschopoulou, Golfo Moatsou

المصدر: Foods, Vol 12, Iss 24, p 4501 (2023)

مصطلحات موضوعية: cheese ripening, reduced-fat sheep milk cheese, reduced-salt cheese, salting method, meltability, proteolysis, Chemical technology, TP1-1185

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2304-8158/12/24/4501Test; https://doaj.org/toc/2304-8158Test

الوصول الحر: https://doaj.org/article/00c4b5fa86114cebb520573523bef8d4Test

المؤلفون: Khalid A. Alsaleem, Mahmoud E. A. Hamouda, Raed Reshaid Alayouni, Mohamed Salem Elfaruk, Ahmed R. A. Hammam

المصدر: Fermentation, Vol 9, Iss 11, p 948 (2023)

مصطلحات موضوعية: mozzarella cheese, probiotic, protein, chemical, microbiological analysis, meltability, Fermentation industries. Beverages. Alcohol, TP500-660

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2311-5637/9/11/948Test; https://doaj.org/toc/2311-5637Test

الوصول الحر: https://doaj.org/article/a860e53bfa8c47958e8a6c6fead0ce93Test

المؤلفون: Nayana Kumari Narayana, Oshada Gihan Palliyaguru

المصدر: Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 8, Pp 1603-1610 (2022)

مصطلحات موضوعية: acidification method, combined effect, meltability, milk source, mozzarella, Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

العلاقة: http://www.agrifoodscience.com/index.php/TURJAF/article/view/4689Test; https://doaj.org/toc/2148-127XTest

الوصول الحر: https://doaj.org/article/67526a1e5a3c4a41bec92d13ebb94621Test

المؤلفون: Nadia Grasso, Francesca Bot, Yrjo H. Roos, Shane V. Crowley, Elke K. Arendt, James A. O’Mahony

المصدر: Foods; Volume 12; Issue 7; Pages: 1492

مصطلحات موضوعية: plant protein ingredients, plant-based cheese, microstructure, meltability, stretching, texture

جغرافية الموضوع: agris

وصف الملف: application/pdf

العلاقة: Dairy; https://dx.doi.org/10.3390/foods12071492Test

الإتاحة: https://doi.org/10.3390/foods12071492Test

المؤلفون: Çelebi, M, Şimşek, B

المصدر: Περιοδικό της Ελληνικής Κτηνιατρικής Εταιρείας; Τόμ. 74 Αρ. 2 (2023); 5761-5770 ; Journal of the Hellenic Veterinary Medical Society; Vol. 74 No. 2 (2023); 5761-5770 ; 2585-3724 ; 1792-2720

مصطلحات موضوعية: Kashar cheese, optimization, meltability, textural properties

وصف الملف: application/pdf

العلاقة: https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/30233/26495Test; https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/30233Test

الإتاحة: https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/30233Test

المؤلفون: N. Grasso, F. Bot, Y.H. Roos, S.V. Crowley, E.K. Arendt, J.A. O'Mahony

المصدر: Current Research in Food Science, Vol 5, Iss , Pp 2004-2012 (2022)

مصطلحات موضوعية: Plant-based cheese, Chickpea protein ingredients, Microstructure, Texture, Meltability, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2665927122001691Test; https://doaj.org/toc/2665-9271Test

الوصول الحر: https://doaj.org/article/d8637ba8434644208d21e8cd0a83c29aTest

المؤلفون: Sekban, Hayriye, Tarakci, Zekai

المصدر: Nutrition & Food Science, 2020, Vol. 51, Issue 4, pp. 664-676.

الوصول الحر: http://www.emeraldinsight.com/doi/10.1108/NFS-06-2020-0230Test