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Journal of Food Science and Technology
Volumn 34, Issue 6, 1997, Pages 523-525
Assessment of chemical composition and yield of queso blanco (White cheese) made with Calotropis procera and lemon juices
Author keywords

Calotropis procera juice; Cheese; Lemon juice
Indexed keywords

EID: 0039205933     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (3)
References (14)
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    • Production and consumer acceptance of Latin American white cheese
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  • 7
    • 0005637936 scopus 로고
    • Composition and yield studies for Queso blanco made in pilot plant and commercial trials with dilute acidulant solution
    • Estelle M, Parnell-Clunies, Irvine DM, Bullock DH (1985) Composition and yield studies for Queso blanco made in pilot plant and commercial trials with dilute acidulant solution. J Dairy Sci 68:3095-3103
    • (1985) J Dairy Sci , vol.68 , pp. 3095-3103
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  • 8
    • 0000704076 scopus 로고
    • Studies on a milk coagulating enzyme "Calotropain" obtained from Sodom apple
    • Ibiama E, Griffiths MW (1987) Studies on a milk coagulating enzyme "Calotropain" obtained from Sodom apple J Food Agric 1(3):156-162
    • (1987) J Food Agric , vol.1 , Issue.3 , pp. 156-162
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  • 10
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  • 11
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    • Small scale manufacture of cheese from cow's milk
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  • 12
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  • 13
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  • 14
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    • Properties of Latin American white cheese as influenced by glacial acetic acid
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.