Hayam Mohamed Abbas
Department of Dairy, National Research Centre, 33th El-Bohouth St. Giza, Egypt
LiveDNA: 20.16786
Wafaa Mohamed Zaky
Department of Dairy, National Research Centre, 33th El-Bohouth St. Giza, Egypt
Laila Khaled Hassan
Department of Dairy, National Research Centre, 33th El-Bohouth St. Giza, Egypt
Nadia Mohamed Shahein
Department of Dairy, National Research Centre, 33th El-Bohouth St. Giza, Egypt
Ashraf Gaber Mohamed
Department of Dairy, National Research Centre, 33th El-Bohouth St. Giza, Egypt
Nabil Mohamed Samy
Department of Dairy, National Research Centre, 33th El-Bohouth St. Giza, Egypt
Eman Sayed Abdelkader Farahat
Department of Dairy, National Research Centre, 33th El-Bohouth St. Giza, Egypt
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How to cite this article
Hayam Mohamed Abbas, Wafaa Mohamed Zaky, Laila Khaled Hassan, Nadia Mohamed Shahein, Ashraf Gaber Mohamed, Nabil Mohamed Samy and Eman Sayed Abdelkader Farahat, 2019. Impact of Kaki (Diospyros kaki) Juice on the Rheological, Sensory and Color Properties of Spreadable Processed Cheese Analogue. Journal of Biological Sciences, 19: 231-236.
DOI: 10.3923/jbs.2019.231.236
URL: https://scialert.net/abstract/?doi=jbs.2019.231.236
DOI: 10.3923/jbs.2019.231.236
URL: https://scialert.net/abstract/?doi=jbs.2019.231.236