Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey by Harald Rohm, Sophie Morejón Caraballo, Ana Salvador, Sofia Mendo, Empar Llorca, Stefano Cattaneo, Ivano De Noni, Susanne Struck, Roberto Foschino, Isabel Hernando

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Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese by Mirela Lučan, Jasmina Ranilović, Vedran Slačanac, Tanja Cvetković, Ljiljana Primorac, Davorka Gajari, Helena Tomić Obrdalj, Marko Jukić, Jasmina Lukinac Čačić

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Detection of milk fat adulteration with margarine and palm oil in kajmak by Mira Radovanovic, Marina Hovjecki, Stefan Simunovic, Jelena Miocinovic

Subjects: “…milk fat adulteration; kajmak; gas chromatography; spreadability; iodine value…”
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Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition by Nur Rahman, Wan Ezie Adila, Lukman Hakim Safian, Sukes Lindaningsih, Septi Ana Purnamasari, Risma Nurul Azizah, Agus Suyanto, Wikanastri Hersoelistyorini, Nurhidajah Nurhidajah, Yunan Kholifatuddin Sya'di, Diode Yonata

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Entre spreadability et brevitas : une analyse pragmatique et énonciative des mèmes internet by Stefano Vicari

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Functional and sensory properties of olives fortified spreadable cheese by Maja Repajić, Anamarija Grudenić, Branka Levaj

Subjects: “…spreadable cheese…”
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Aplikasi ekstrak asam sunti sebagai bahan penggumpal dan karakterisasi fisik keju oles dengan variasi jenis bahan baku santan kelapa dan jenis starter cultures by Dewi Yunita, Syarifah Rohaya, Tyas Dwi Rahayu, Putu Virgina Partha Devanthi, Kurnia Ramadhan

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Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds by Buket Aydeniz Guneser, Barıs Aklale, Onur Guneser

Subjects: “…spreadable processed cheese…”
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Turning nuts and peanuts into functional spreads with bioactive compounds as an opportunity for innovation by Maria Luiza Tonetto, Gerson Lopes Teixeira, Carolina Pereira Kechinski, Jane Mara Block, Maria Manuela Camino Feltes

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Development and fuzzy modeling of viscosity of new Halawa (Sesami) products by Mahmoud Abughoush, Murad Samhouri, Amin N. Olaimat, Murad A. Al-Holy, Amal Aljanada, Maher Al-Dabbas, Saeed A. Asiri

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