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Journal Abstract Search

256 related items for PubMed ID: 32363830

  • 1. Effect of Quinoa (Chenopodium quinoa) Flour on the Production and Quality of Low-Fat Camel Milk Processed Cheese Spread.
    Khalifa SA, Abdeen EMM, El-Shafei SMS, Mohamed AH.
    Pak J Biol Sci; 2020 Mar; 23(4):439-453. PubMed ID: 32363830
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  • 2. Nutritional and Therapeutic Properties of Fermented Camel Milk Fortified with Red Chenopodium quinoa Flour on Hypercholesterolemia Rats.
    Al-Anazi MS, El-Zahar KM, Rabie NA.
    Molecules; 2022 Nov 09; 27(22):. PubMed ID: 36431797
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  • 4. Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue.
    Awad RA, Salama WM, Farahat AM.
    Acta Sci Pol Technol Aliment; 2014 Nov 09; 13(1):55-64. PubMed ID: 24583384
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  • 6. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
    Miranda-Villa PP, Mufari JR, Bergesse AE, Calandri EL.
    J Food Sci; 2019 Jan 09; 84(1):147-153. PubMed ID: 30569476
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  • 7. Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir.
    Gumus P, Hayaloglu AA.
    J Dairy Sci; 2019 Jul 09; 102(7):5945-5956. PubMed ID: 31079909
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  • 8. Effect of Exopolysaccharides-producing Starter Culture on the Flavor Profile and Characteristics of Low Fat Ras Cheese.
    A Mailam M, Abd El-Razek H, A Shaaban H.
    Pak J Biol Sci; 2020 Jan 09; 23(5):691-700. PubMed ID: 32363826
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  • 9. Production of functional spreadable processed cheese using Chlorella vulgaris.
    Tohamy MM, Ali MA, Shaaban HA, Mohamad AG, Hasanain AM.
    Acta Sci Pol Technol Aliment; 2018 Jan 09; 17(4):347-358. PubMed ID: 30558391
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  • 10. The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese.
    Młynek K, Oler A, Zielińska K, Tkaczuk J, Zawadzka W.
    Acta Sci Pol Technol Aliment; 2018 Jan 09; 17(2):133-140. PubMed ID: 29803215
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  • 11. Properties of low-fat Cheddar cheese prepared from bovine-camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds.
    Ali AH, Abu-Jdayil B, Bamigbade G, Kamal-Eldin A, Hamed F, Huppertz T, Liu SQ, Ayyash M.
    J Dairy Sci; 2024 May 09; 107(5):2706-2720. PubMed ID: 38056563
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  • 15. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese.
    Ozturk M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2015 Oct 09; 98(10):6713-26. PubMed ID: 26277316
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  • 17. Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour.
    Ogungbenle HN.
    Int J Food Sci Nutr; 2003 Mar 09; 54(2):153-8. PubMed ID: 12701372
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  • 20. Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food.
    Pereira E, Encina-Zelada C, Barros L, Gonzales-Barron U, Cadavez V, C F R Ferreira I.
    Food Chem; 2019 May 15; 280():110-114. PubMed ID: 30642475
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