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    Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature

    Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature by Justyna Tarapata, Ewa Szymańska, Liesbeth van der Meulen, Joost Miltenburg, Thom Huppertz

    Published 2025-01-01
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  2. 2
    Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality

    Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality by Justyna Żulewska, Maria Baranowska, Marika Magdalena Bielecka, Aneta Zofia Dąbrowska, Justyna Tarapata, Katarzyna Kiełczewska, Adriana Łobacz

    Published 2025-01-01
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