Concepedia

The impact of adding different levels of spirulina on the characteristics of halloumi cheese

M F Karimy, Andi Febrisiantosa, Ardiba Rakhmi Sefrienda, Ahmad Iskandar Setiyawan, Diah Pratiwi, Yuniar Khasanah, Jasmadi, Rina Wahyuningsih, Widodo Suwito, Taufik Kurniawan,

International Journal of Gastronomy and Food Science · 2024 · 12 citations · 29 references

DOI

Concepts

References

29

Effects of ultrasound on milk homogenization and fermentation with yogurt starter

Hongyu Wu, G. Hulbert, John R. Mount · Innovative Food Science & Emerging Technologies · 2000 · 352 citations

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The Impact of Microalgae in Food Science and Technology

Ângelo Paggi Matos · Journal of the American Oil Chemists Society · 2017 · 215 citations

, , +17

Spirulina platensis, a super food?

F. Jung, Anne Krüger‐Genge, Peter Waldeck et al. · Journal of Cellular Biotechnology · 2019 · 213 citations

, , +13

Rheological characteristics of goat and sheep milk

Y.W. Park · Small Ruminant Research · 2006 · 181 citations

, , +10

Effect of cheese pH and ripening time on model cheese textural properties and proteolysis

Philip Watkinson, C. Coker, Robert Crawford et al. · International Dairy Journal · 2001 · 115 citations

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