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- W2389081975 abstract "The changes of chemical composition (moisture, protein, fat and ash) of cheese made from cow's milk cantaining various concentration of soy protein isolates were determined and analysed during ripening. The results indicate: cheese containing 5% soy protein isolate showed acceptable organoleptic properties that was superior to the control." @default.
- W2389081975 created "2016-06-24" @default.
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- W2389081975 date "2002-01-01" @default.
- W2389081975 modified "2023-09-26" @default.
- W2389081975 title "Change of the chemical composition and sensory characteristics during ripening of cheese made from cow's milk and soy protein isolate blends" @default.
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