Research Article
Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.)
Department of Dairy Science, National Research Centre, Dokki, Giza, Egypt
Samah M. Shalaby
Department of Food Science, Faculty of Agriculture, Ain Shams University, Shoubra EL-Khaima, Cairo, Egypt