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Browse by Author: Sherkat, Frank

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Article

Ayyash, Mutamed M, Sherkat, Frank and Shah, Nagendra P (2013) Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese. Journal of Dairy Research (1). pp. 7-13. ISSN 0022-0299

Prasad, Laxmi N, Ghosh, B. C, Sherkat, Frank and Shah, Nagendra P (2013) Extraction and characterisation of β-galactosidase produced by Bifidobacterium animalis spp. lactis Bb12 and Lactobacillus delbrueckii spp. bulgaricus ATCC 11842 grown in whey. International Food Research Journal, 20 (1). pp. 487-494. ISSN 1985-4668 (print) 2231-7546 (online)

Ayyash, Mutamed M, Sherkat, Frank and Shah, Nagendra P (2013) The effect of NaCl substitution with KCl on proteinase activities of cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus acidophilus and Lactobacillus casei. Journal of Dairy Science, 96 (1). pp. 40-49. ISSN 0022-0302

Prasad, Laxmi N, Sherkat, Frank and Shah, Nagendra P (2012) Influence of Galactooligosaccharides and Modified Waxy Maize Starch on Some Attributes of Yogurt. Journal of Food Science, 78 (1). M77-M83. ISSN 00221147 (print) 1750-3841 (online)