THE USE OF EXTRACELLULAR AND INTRACELLULAR EMULSIFIERS FROM YEASTS IN ICE CREAM PRODUCTION

PRODUCTION OF EXTRACELLULAR EMULSIFIERS FROM YEASTS FOR USING IN DAIRY AND FOOD PRODUCTS

Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin

USE OF EXTRACELLULAR BIOEMULSIFIER FROM STREPTOCOCCUS THERMOPHILUSSTRADIS IN PRODUCTIOT OF FROZEN YOGHURT AS A PROBIOTIC FOOD

EMULSIFYING AND FOAMING PROPERTIES OF WHEY PROTEIN CONCENTRATES IN THE PRESENCE OF SOME CARBOHYDRATES.

A STUDY ON IMPROVING THE FUNCTIONAL PROPERTIES OF CREAM

STUDY ON THE PRODUCTION OF LOW CHOLESTEROL CREAM-LIKE.

Physicochemical Properties of Functional Low-Fat Whipped Cream with Oats

GENETIC MODIFICATION OF SOME Saccharomyces cerevisiae STRAINS TO INCREASE UNSATURATED FATTY ACIDS PRODUCTION

Improvement of Free Fat Soft Cheese Quality Using Exopolysaccharide- Producing Lactic Acid Bacteria as starter microflora