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Manufacture and characterization of acid-coagulated fresh cheese made from casein concentrates obtained by acid diafiltration

dc.contributor.authorMohamed, Sara Mohamed Gaber
dc.contributor.authorJohansen, Anne-Grethe
dc.contributor.authorDevold, Tove Gulbrandsen
dc.contributor.authorRukke, Elling-Olav
dc.contributor.authorSkeie, Siv Borghild
dc.date.accessioned2021-11-29T13:48:40Z
dc.date.available2021-11-29T13:48:40Z
dc.date.created2021-06-30T11:34:29Z
dc.date.issued2021
dc.identifier.citationJournal of Dairy Science (JDS). 2021, 104 (6), 6598-6608.en_US
dc.identifier.issn0022-0302
dc.identifier.urihttps://hdl.handle.net/11250/2831950
dc.language.isoengen_US
dc.titleManufacture and characterization of acid-coagulated fresh cheese made from casein concentrates obtained by acid diafiltrationen_US
dc.typeJournal articleen_US
dc.typePeer revieweden_US
dc.description.versionacceptedVersion
dc.source.pagenumber6598-6608en_US
dc.source.volume104en_US
dc.source.journalJournal of Dairy Science (JDS)en_US
dc.source.issue6en_US
dc.identifier.doi10.3168/jds.2020-19917
dc.identifier.cristin1919520
dc.relation.projectNorges forskningsråd: 269064
dc.relation.projectNMBU - Norges miljø- og biovitenskapelige universitet: 1205051055
dc.relation.projectNorges forskningsråd: 296083
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode2


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