Effect of Chlorella Addition on the Quality of Processed Cheese
- 1 March 2006
- journal article
- Published by The Korean Society of Food Science and Nutrition in Journal of the Korean Society of Food Science and Nutrition
- Vol. 35 (3), 373-377
- https://doi.org/10.3746/jkfn.2006.35.3.373
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
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- A novel glycoprotein obtained from Chlorella vulgaris strain CK22 shows antimetastatic immunopotentiationCancer Immunology, Immunotherapy, 1998
- Psychrotrophs and their enzymes in milk and dairy products: Quality aspectsTrends in Food Science & Technology, 1997
- Composition, structure, rheological properties, and sensory texture of processed cheese analoguesJournal of the Science of Food and Agriculture, 1990