Publisher: Wiley-Blackwell

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Volume 59, Number 1, February 2006

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The use of transglutaminase in dairy products
pp. 1-7(7)
Author: Ă–ZRENK, ELVAN

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Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt
pp. 8-11(4)
Authors: MORTAZAVIAN, A M; EHSANI, M R; MOUSAVI, S M; REINHEIMER, J A; EMAMDJOMEH, Z; SOHRABVANDI, S; REZAEI, K

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The effect of sweeteners on the acceptability of dairy-based espresso beverages
pp. 12-17(6)
Authors: BOENEKE, CHARLES A; MCGREGOR, JOHN U; ARYANA, KAYANUSH J

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Moisture sorption characteristics of mango–soy-fortified yogurt powder
pp. 22-28(7)
Authors: KUMAR, PRADYUMAN; MISHRA, HARI NIWAS

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The effect of mendi (Chaerophyllum sp.) on ripening of vacuum-packed herby cheese
pp. 35-39(5)
Authors: TARAKCI, ZEKAI; SAGUN, EMRULLAH; DURMAZ, HISAMETTIN

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The quality of plain and supplemented kefir from goat's and cow's milk
pp. 40-46(7)
Authors: TRATNIK, LJUBICA; BOŽANIĆ, RAJKA; HERCEG, ZORAN; DRGALIĆ, IDA

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