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Number of items at this level: 2.
Ibitoye, Joshua Oladapo and Ly-Nguyen, Binh and Le, Duy Nghia and Dewettinck, Koen and Trzcinski, Antoine P. and Phan, Thi Thanh Que (2021) Quality of set yogurts made from raw milk and processed milk supplemented with enriched milk fat globule membrane in a two-stage homogenization process. Foods, 10:1534.
Seneweera, Saman and Kailasapathy, Kasipathy (2010) Microencapsulated enzymes from Aspergillus oryzae accelerate cheddar cheese ripening and enrich biologically active peptide profile. Australian Journal of Dairy Technology, 65 (3). pp. 174-177. ISSN 0004-9433