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	1.	Influence of curd heating on proteolysis and volatiles of Kashkaval cheese. [electronic resource] by Sulejmani, Erhan Hayaloglu, Ali A Producer: 20170111 In: Food chemistry vol. 211 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk. [electronic resource] by Soltani, Mostafa Guzeler, Nuray Hayaloglu, Ali A Producer: 20160525 In: The Journal of dairy research vol. 82 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of blends of camel chymosin and microbial rennet ( [electronic resource] by Soltani, Mostafa Sahingil, Didem Gokce, Yasemin Hayaloglu, Ali A Publication details: Journal of food science and technology Feb 2019 In: Journal of food science and technology vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese. [electronic resource] by Sahan, Nuray Yasar, Kurban Hayaloglu, Ali A Karaca, Oya B Kaya, Ahmet Producer: 20081030 In: The Journal of dairy research vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature. [electronic resource] by Sahingil, Didem Hayaloglu, Ali A Kirmaci, Huseyin A Ozer, Barbaros Simsek, Osman Producer: 20150330 In: The Journal of dairy research vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)