Impact of inulin and calcium chloride on the quality of ricotta-like synbiotic cheese

Journal of Food Science and Technology 2026

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Authors: Marjaneh Sedaghati, Reyhaneh Kavand
DOI: 10.1007/s13197-026-06599-7
Cited by: 1
References: 26

Fields of Study & Subjects

Probiotics and Fermented Foods Microbial Metabolites in Food Biotechnology Food composition and properties

Publication details

Journal / source
Journal of Food Science and Technology
Publisher
Springer Science and Business Media LLC
Publication date
17 February 2026
Language
EN