Keyword Index

C

  • Cheese rheology Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: b- The Impact on some Rheological Characteristics [Volume 7, Issue 1, 2020, Pages 55-62]
  • Colour Properties The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream [Volume 7, Issue 1, 2020, Pages 31-44]

F

  • Functional fruit yoghurt Functional Properties of Yoghurt Fortified with Fruits Pulp [Volume 7, Issue 1, 2020, Pages 1-9]

I

  • Ice cream The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream [Volume 7, Issue 1, 2020, Pages 31-44]

K

  • Kashkaval cheese Impact of Neutral Amino Acids and Sodium Dodecyl Sulphate on Ripening of Kashkaval Cheese [Volume 7, Issue 1, 2020, Pages 21-30]
  • Kashkaval cheese Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: a-The Impact on Chemical Composition and Sensory Properties [Volume 7, Issue 1, 2020, Pages 45-53]
  • Kashkaval cheese Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: b- The Impact on some Rheological Characteristics [Volume 7, Issue 1, 2020, Pages 55-62]

P

  • Persimmon Functional Properties of Yoghurt Fortified with Fruits Pulp [Volume 7, Issue 1, 2020, Pages 1-9]
  • Persimmon Functional Low Fat Fruit Yoghurt [Volume 7, Issue 1, 2020, Pages 11-20]

Q

  • Quinoa The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream [Volume 7, Issue 1, 2020, Pages 31-44]

S

  • Sensory characteristics The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream [Volume 7, Issue 1, 2020, Pages 31-44]
  • Soft-Serve The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream [Volume 7, Issue 1, 2020, Pages 31-44]

T

  • Texture profile Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: b- The Impact on some Rheological Characteristics [Volume 7, Issue 1, 2020, Pages 55-62]