Article references

Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process

Leila Maria Spadoti, José Raimundo Ferreira Dornellas, José Ademir Petenate, Salvador Massaguer Roig

Lait, 83 5 (2003) 397-408

Published online: 2003-09-22

DOI: https://doi.org/10.1051/lait:2003023

This article has been cited by the following article(s):

Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese

Carolina Merheb-Dini, Graziele Aparecida Chiuchi Garcia, Ana Lúcia Barretto Penna, Eleni Gomes and Roberto da Silva
Food Chemistry 130 (4) 859 (2012)
DOI: 10.1016/j.foodchem.2011.07.105
See this article

EQUILIBRIUM BETWEEN THE PROTEIN MATRIX AND THE SERUM PHASE OF PRATO CHEESE

VIVIANE SOCCIO MONTEIRO, MARCELA DE REZENDE COSTA and MIRNA LÚCIA GIGANTE
Journal of Food Processing and Preservation 35 (4) 496 (2011)
DOI: 10.1111/j.1745-4549.2010.00493.x
See this article

Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptance

Renata Golin Bueno Costa, Denise Sobral, Vanessa Aglaê Martins Teodoro, Luiz Carlos Gonçalves Costa, Junio César Jacinto de Paula, Taynan Barroso Landin and Mariana Braga de Oliveira
LWT 90 643 (2018)
DOI: 10.1016/j.lwt.2017.12.051
See this article