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Mary Ann Ferrer
Observed names:
M. Ferrer,
M.A. Ferrer,
Mary A. Ferrer
Institution:
University of Guelph
Observed institutions:
Universidad del Zulia,
University of Guelph
OpenAlex ID:
A5111627476
Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties
2008
·
M.P. Piñero
, K. Parra
, et al.
·
Meat Science
·
239
Sweeteners and Beta-Glucans Improve Metabolic and Anthropometrics Variables in Well Controlled Type 2 Diabetic Patients
2003
·
Nadia Y. Reyna
, Cl??maco Cano
, et al.
·
American Journal of Therapeutics
·
71
Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles?
2011
·
Mary Ann Ferrer
, Marcela Alexander
, et al.
·
Dairy Science and Technology
·
57
Nonsuppressed ion chromatographic determination of total calcium in milk
2010
·
S. Rahimi-Yazdi
, M.A. Ferrer
, et al.
·
Journal of Dairy Science
·
41
PDF
Changes in the physico-chemical properties of casein micelles during ultrafiltration combined with diafiltration
2014
·
M. Ferrer
, M. Alexander
, et al.
·
LWT
·
40
PDF
Changes in the calcium cluster distribution of ultrafiltered and diafiltered fresh skim milk as observed by Small Angle Neutron Scattering
2011
·
Marcela Alexander
, Mu-Ping Nieh
, et al.
·
Journal of Dairy Research
·
37
Rheological Properties of Rennet Gels Containing Milk Protein Concentrates
2008
·
M.A. Ferrer
, A.R. Hill
, et al.
·
Journal of Dairy Science
·
35
PDF
Use of Lactobacillus acidophilus and Lactobacillus casei for a Potential Probiotic Legume-Based Fermented Product Using Pigeon Pea (Cajanus cajan)
2013
·
K. Parra
, M. Ferrer
, et al.
·
Journal of Food Protection
·
26
Dairy ingredients in processed cheese and cheese spread
2022
·
Art Hill
, Mary Ann Ferrer
·
Elsevier eBooks
·
5
Cheese Making Technology e-Book
2021
·
Arthur E. Hill
, Mary Ann Ferrer
·
5
Factors Affecting Cheese Yield
2021
·
Arthur Hill
, Mary Ann Ferrer
·
3
Culture and Rennet Activity Tests
2021
·
Arthur Hill
, Mary Ann Ferrer
·
1
Standardization of Milk for Cheese Making
2021
·
Arthur Hill
, Mary Ann Ferrer
·
1
Raw Milk Composition and Quality
2021
·
Arthur Hill
, Mary Ann Ferrer
Semi-Hard Cheese —Washed
2021
·
Arthur Hill
, Mary Ann Ferrer
Soft-Ripened Cheese
2021
·
Arthur Hill
, Mary Ann Ferrer
Fresh Cheese (Acid-Coagulated Cheese)
2021
·
Arthur Hill
, Mary Ann Ferrer
Cheese Making Step-by-Step
2021
·
Arthur Hill
, Mary Ann Ferrer
Milk and Cheese Analysis
2021
·
Arthur Hill
, Mary Ann Ferrer
Ripening and Packaging
2021
·
A. A. St. Hill
, Mary Ann Ferrer
The Basic Process
2021
·
Arthur C. Hill
, Mary Ann Ferrer
Firm to Hard Cheese: High Temperature: Romano, Swiss
2021
·
Arthur E. Hill
, Mary Ann Ferrer
Heat-Acid Precipitated Cheese
2021
·
Arthur Hill
, Mary Ann Ferrer
Firm to Hard Cheese: Low Temperature: Provolone, Cheddar
2021
·
Arthur E. Hill
, Mary Ann Ferrer
Treatment of Milk for Cheese Making
2021
·
Arthur Hill
, Mary Ann Ferrer
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Works count:
36
Citation count:
561
H-index:
8
I10-index:
8
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