Production and Sensory Evaluation of Novel Cheeses Made with Prebiotic Substances: Inulin and Oligofructose

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Production and Sensory Evaluation of Novel Cheeses Made with Prebiotic Substances: Inulin and Oligofructose"
written by Laura M. Machuca, Yamila E. Rodriguez, Daniela E. Guastavino Meneguini, María E. Bruzzo, María F. Acuña Ojeda, Marcelo C. Murguía,
published by Food and Nutrition Sciences, Vol.6 No.16, 2015

has been cited by the following article(s):

[1]	Chemical Composition of Soft Cheese Coagulated with Different Coagulants
	2020

[2]	Development and Physicochemical Characterization of a Functional Mozzarella Cheese Added with Agavin
	2019

[3]	Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health
	Journal of Food Biochemistry, 2017

[4]	Physicochemical, colour, textural, rheological and sensory properties of goat milk mozzarella cheeses as affected for acidulants: Goat milk mozzarella cheese with …

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[1]	Effect of Different Coagulants on the Quality Characteristics of Cheese Produced from Cow Milk and Coconut Milk Blend African Journal of Agricultural Science and Food Research, 2025 DOI:10.62154/ajasfr.2025.018.010688

[2]	Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health Journal of Food Biochemistry, 2017 DOI:10.1111/jfbc.12389