Citation to this article as recorded by
Citation to this article as recorded by
Low-fat Processed Cheese Spread with Added Inulin: Its
Physicochemical, Rheological and Sensory Characteristics International Journal of Dairy Science Vol. 14, Issue 1, 12, 2019 |
How to cite this article
Safinaz El -Shibiny, M. E. Shenana, G. F. El-Nagar and Sania M. Abdou, 2007. Preparation and Properties of Low Fat Processed Cheese Spreads. International Journal of Dairy Science, 2: 13-22.
DOI: 10.3923/ijds.2007.13.22
URL: https://scialert.net/abstract/?doi=ijds.2007.13.22
DOI: 10.3923/ijds.2007.13.22
URL: https://scialert.net/abstract/?doi=ijds.2007.13.22