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Citation: D. St-gelais et al., Effect of different ultrafiltered milk retentate powders on the productionof Cheddar cheese, MILCHWISSEN, 56(8), 2001, pp. 437-440

Authors: Caron, A Pouliot, Y St-Gelais, D

Citation: A. Caron et al., Whey syneresis differs from curd made with ultrafiltered or microfiltered milk retentate powders, MILCHWISSEN, 56(7), 2001, pp. 387-391

Authors: Turcot, S Turgeon, SL St-Gelais, D

Citation: S. Turcot et al., Effect of buttermilk phospholipid concentrations in cheese milk on production and composition of low fat Cheddar cheese., LAIT, 81(3), 2001, pp. 429-442

Authors: Pandey, PK Ramaswamy, HS St-Gelais, D

Citation: Pk. Pandey et al., Water-holding capacity and gel strength of rennet curd as affected by high-pressure treatment of milk, FOOD RES IN, 33(8), 2000, pp. 655-663

Authors: Vachon, C Yu, HL Yefsah, R Alain, R St-Gelais, D Lacroix, M

Citation: C. Vachon et al., Mechanical and structural properties of milk protein edible films cross-linked by heating and gamma-irradiation, J AGR FOOD, 48(8), 2000, pp. 3202-3209

Authors: St-Gelais, D Roy, D Audet, P

Citation: D. St-gelais et al., Manufacture and composition of low fat Cheddar cheese from milk enriched with different protein concentrate powders, FOOD RES IN, 31(2), 1998, pp. 137-145