AAAAAA

   
Results: 1-24 |
Results: 24
EFFECTS OF REPLACING FAT IN ICE-CREAM WITH FAT MIMETICS
Authors: KAILASAPATHY K SONGVANICH W
Citation: K. Kailasapathy et W. Songvanich, EFFECTS OF REPLACING FAT IN ICE-CREAM WITH FAT MIMETICS, Food Australia, 50(4), 1998, pp. 169
EFFECT OF SINGLE AND INTEGRATED EMULSIFIER-STABILIZER ON SOY-ICE CONFECTION
Authors: KAILASAPATHY K SELLEPAN CD
Citation: K. Kailasapathy et Cd. Sellepan, EFFECT OF SINGLE AND INTEGRATED EMULSIFIER-STABILIZER ON SOY-ICE CONFECTION, Food chemistry, 63(2), 1998, pp. 181-186
KINETIC-STUDY OF CYCLOPIAZONIC ACID DURING THE HEAT-PROCESSING OF MILK
Authors: PRASONGSIDH BC KAILASAPATHY K SKURRAY GR BRYDEN WL
Citation: Bc. Prasongsidh et al., KINETIC-STUDY OF CYCLOPIAZONIC ACID DURING THE HEAT-PROCESSING OF MILK, Food chemistry, 62(4), 1998, pp. 467-472
ANALYSIS OF CYCLOPIAZONIC ACID IN MILK BY CAPILLARY ELECTROPHORESIS
Authors: PRASONGSIDH BC KAILASAPATHY K SKURRAY GR BRYDEN WL
Citation: Bc. Prasongsidh et al., ANALYSIS OF CYCLOPIAZONIC ACID IN MILK BY CAPILLARY ELECTROPHORESIS, Food chemistry, 61(4), 1998, pp. 515-519
EFFECT OF ADDING CARRAGEENAN AND GELLAN GUMS ON YIELD AND TEXTURAL QUALITY OF CAERPHILLY CHEESE
Authors: KAILASAPATHY K
Citation: K. Kailasapathy, EFFECT OF ADDING CARRAGEENAN AND GELLAN GUMS ON YIELD AND TEXTURAL QUALITY OF CAERPHILLY CHEESE, Milchwissenschaft, 53(8), 1998, pp. 446-449
EFFECT OF PARTIALLY REPLACING SKIM MILK POWDER WITH WHEY-PROTEIN CONCENTRATE ON THE SENSORY QUALITIES OF LACTOSE HYDROLYZED ACIDOPHILUS YOGURT
Authors: KAILASAPATHY K SUPRIADI D
Citation: K. Kailasapathy et D. Supriadi, EFFECT OF PARTIALLY REPLACING SKIM MILK POWDER WITH WHEY-PROTEIN CONCENTRATE ON THE SENSORY QUALITIES OF LACTOSE HYDROLYZED ACIDOPHILUS YOGURT, Milchwissenschaft, 53(7), 1998, pp. 385-389
BEHAVIOR OF CYCLOPIAZONIC ACID DURING THE MANUFACTURE AND STORAGE OF YOGURT
Authors: PRASONGSIDH BC KAILASAPATHY K SKURRAY GR BRYDEN WL
Citation: Bc. Prasongsidh et al., BEHAVIOR OF CYCLOPIAZONIC ACID DURING THE MANUFACTURE AND STORAGE OF YOGURT, Australian Journal of Dairy Technology, 53(3), 1998, pp. 152-155
STUDIES ON ENCAPSULATING ENZYMES TO ACCELERATE CHEESE RIPENING
Authors: KAILASAPATHY K LAM SH HOURIGAN JA
Citation: K. Kailasapathy et al., STUDIES ON ENCAPSULATING ENZYMES TO ACCELERATE CHEESE RIPENING, Australian Journal of Dairy Technology, 53(2), 1998, pp. 125-125
CARRAGEENAN-THICKENED MILK BASE BY ULTRAFILTRATION
Authors: KAILASAPATHY K SINGH N CHERYAN M
Citation: K. Kailasapathy et al., CARRAGEENAN-THICKENED MILK BASE BY ULTRAFILTRATION, Milchwissenschaft, 52(9), 1997, pp. 491-495
EFFECT OF FREEZE-DRYING AND STORAGE ON THE MICROBIOLOGICAL AND PHYSICAL-PROPERTIES OF AB-YOGURT
Authors: RYBKA S KAILASAPATHY K
Citation: S. Rybka et K. Kailasapathy, EFFECT OF FREEZE-DRYING AND STORAGE ON THE MICROBIOLOGICAL AND PHYSICAL-PROPERTIES OF AB-YOGURT, Milchwissenschaft, 52(7), 1997, pp. 390-394
USE OF MEMBRANE CONCENTRATED COTTAGE CHEESE WHEY IN ICE-CREAMS
Authors: NGUYEN MH KHAN MMA KAILASAPATHY K HOURIGAN JA
Citation: Mh. Nguyen et al., USE OF MEMBRANE CONCENTRATED COTTAGE CHEESE WHEY IN ICE-CREAMS, Australian Journal of Dairy Technology, 52(2), 1997, pp. 75-78
L-ACIDOPHILUS AND BIFIDOBACTERIUM SPP - THEIR THERAPEUTIC POTENTIAL AND SURVIVAL IN YOGURT
Authors: KAILASAPATHY K RYBKA S
Citation: K. Kailasapathy et S. Rybka, L-ACIDOPHILUS AND BIFIDOBACTERIUM SPP - THEIR THERAPEUTIC POTENTIAL AND SURVIVAL IN YOGURT, Australian Journal of Dairy Technology, 52(1), 1997, pp. 28-35
EFFECT OF MEMBRANE CONCENTRATED COTTAGE CHEESE WHEY ON YOGURT PRODUCTION
Authors: KAILASAPATHY K NGUYEN M KHAN MM HOURIGAN JA
Citation: K. Kailasapathy et al., EFFECT OF MEMBRANE CONCENTRATED COTTAGE CHEESE WHEY ON YOGURT PRODUCTION, Food Australia, 48(6), 1996, pp. 281-284
POLYSACCHARIDE INGREDIENTS IN DAIRY PRODUCT APPLICATIONS - INCREASE IN CHEESE YIELDS
Authors: KAILASAPATHY K
Citation: K. Kailasapathy, POLYSACCHARIDE INGREDIENTS IN DAIRY PRODUCT APPLICATIONS - INCREASE IN CHEESE YIELDS, Food Australia, 48(10), 1996, pp. 458-461
MEDIA FOR THE ENUMERATION OF YOGURT BACTERIA
Authors: RYBKA S KAILASAPATHY K
Citation: S. Rybka et K. Kailasapathy, MEDIA FOR THE ENUMERATION OF YOGURT BACTERIA, International dairy journal, 6(8-9), 1996, pp. 839-850
EFFECT OF WHEY-PROTEIN CONCENTRATE ON THE SURVIVAL OF LACTOBACILLUS-ACIDOPHILUS IN LACTOSE HYDROLYZED YOGURT DURING REFRIGERATED STORAGE
Authors: KAILASAPATHY K SUPRIADI D
Citation: K. Kailasapathy et D. Supriadi, EFFECT OF WHEY-PROTEIN CONCENTRATE ON THE SURVIVAL OF LACTOBACILLUS-ACIDOPHILUS IN LACTOSE HYDROLYZED YOGURT DURING REFRIGERATED STORAGE, Milchwissenschaft, 51(10), 1996, pp. 565-569
EFFECT OF PARTIALLY REPLACING SKIM MILK POWDER WITH WHEY-PROTEIN CONCENTRATE ON BUFFERING CAPACITY OF YOGURT
Authors: KAILASAPATHY K SUPRIADI D HOURIGAN JA
Citation: K. Kailasapathy et al., EFFECT OF PARTIALLY REPLACING SKIM MILK POWDER WITH WHEY-PROTEIN CONCENTRATE ON BUFFERING CAPACITY OF YOGURT, Australian Journal of Dairy Technology, 51(2), 1996, pp. 89-93
HACCP - ITS ROLE IN DAIRY FACTORIES AND THE TANGIBLE BENEFITS GAINED THROUGH ITS IMPLEMENTATION (VOL 50, PG 74, 1995)
Authors: COLEMAN P KAILASAPATHY K
Citation: P. Coleman et K. Kailasapathy, HACCP - ITS ROLE IN DAIRY FACTORIES AND THE TANGIBLE BENEFITS GAINED THROUGH ITS IMPLEMENTATION (VOL 50, PG 74, 1995), Australian Journal of Dairy Technology, 51(1), 1996, pp. 52-52
CELL-WALLS AND PECTIC SUBSTANCES IN RIPE NECTARINES PRUNUS-PERSICA L,CV FANTASIA
Authors: KAILASAPATHY K MELTON LD
Citation: K. Kailasapathy et Ld. Melton, CELL-WALLS AND PECTIC SUBSTANCES IN RIPE NECTARINES PRUNUS-PERSICA L,CV FANTASIA, Food Australia, 47(2), 1995, pp. 83-86
EFFECTS OF INTERACTIONS OF CARRAGEENAN AND GELLAN GUM ON YIELDS, TEXTURAL AND SENSORY ATTRIBUTES OF CHEDDAR CHEESE
Authors: KANOMBIRIRA S KAILASAPATHY K
Citation: S. Kanombirira et K. Kailasapathy, EFFECTS OF INTERACTIONS OF CARRAGEENAN AND GELLAN GUM ON YIELDS, TEXTURAL AND SENSORY ATTRIBUTES OF CHEDDAR CHEESE, Milchwissenschaft, 50(8), 1995, pp. 452-458
THE SURVIVAL OF CULTURE BACTERIA IN FRESH AND FREEZE-DRIED AB YOGURTS
Authors: RYBKA S KAILASAPATHY K
Citation: S. Rybka et K. Kailasapathy, THE SURVIVAL OF CULTURE BACTERIA IN FRESH AND FREEZE-DRIED AB YOGURTS, Australian Journal of Dairy Technology, 50(2), 1995, pp. 51-57
HACCP - ITS ROLE IN DAIRY FACTORIES AND THE TANGIBLE BENEFITS GAINED THROUGH ITS IMPLEMENTATION
Authors: PETA C KAILASAPATHY K
Citation: C. Peta et K. Kailasapathy, HACCP - ITS ROLE IN DAIRY FACTORIES AND THE TANGIBLE BENEFITS GAINED THROUGH ITS IMPLEMENTATION, Australian Journal of Dairy Technology, 50(2), 1995, pp. 74-78
PSYCHROTROPHIC BACTERIA IN PASTEURIZED MILK - PROBLEMS WITH SHELF-LIFE
Authors: SMITHWELL N KAILASAPATHY K
Citation: N. Smithwell et K. Kailasapathy, PSYCHROTROPHIC BACTERIA IN PASTEURIZED MILK - PROBLEMS WITH SHELF-LIFE, Australian Journal of Dairy Technology, 50(1), 1995, pp. 28-31
APPLICATION OF ARTIFICIAL NEURAL NETWORKS (ANN) IN UHT MILK PROCESSING
Authors: ZHOU W KAILASAPATHY K LAING DG RAMACHANDRAN M
Citation: W. Zhou et al., APPLICATION OF ARTIFICIAL NEURAL NETWORKS (ANN) IN UHT MILK PROCESSING, Australian Journal of Dairy Technology, 49(2), 1994, pp. 117-117
Risultati: 1-24 |