(Q81260723)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18474135%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

title

Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18474135%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

author name string

Panna Agrawal

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18474135%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

Ashraf N Hassan

series ordinal

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18474135%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

publication date

1 May 2008

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18474135%20AND%20SRC:MED&resulttype=core&format=json

Journal of Dairy Research

7 January 2020

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18474135%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

volume

75

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18474135%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

issue

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18474135%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

page(s)

182-188

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18474135%20AND%20SRC:MED&resulttype=core&format=json

Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese

7 January 2020

cites work

1 reference

https://api.crossref.org/works/10.1017%2FS0022029908003294

7 January 2021

Effects of exopolysaccharide-producing cultures on the viscoelastic properties of reduced-fat Cheddar cheese

1 reference

https://api.crossref.org/works/10.1017%2FS0022029908003294

7 January 2021

Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: cryo-scanning electron microscopy observations

1 reference

https://api.crossref.org/works/10.1017%2FS0022029908003294

7 January 2021

Relationships among rheological and sensorial properties of young cheeses

1 reference

https://api.crossref.org/works/10.1017%2FS0022029908003294

7 January 2021

Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: composition and proteolysis

1 reference

https://api.crossref.org/works/10.1017%2FS0022029908003294

7 January 2021

Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture

1 reference

https://api.crossref.org/works/10.1017%2FS0022029908003294

7 January 2021

Effect of heat treatments on the meltability of cheeses

1 reference

https://api.crossref.org/works/10.1017%2FS0022029908003294

7 January 2021

Application of Exopolysaccharide-Producing Cultures in Reduced-Fat Cheddar Cheese: Texture and Melting Properties

1 reference

https://api.crossref.org/works/10.1017%2FS0022029908003294

7 January 2021

Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese

1 reference

https://api.crossref.org/works/10.1017%2FS0022029908003294

7 January 2021

Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci

1 reference

https://api.crossref.org/works/10.1017%2FS0022029908003294

7 January 2021

10.1017/S0022029908003294

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18474135%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

1 reference