Citations in impact factor journals
| Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review Journal of the Science of Food and Agriculture |
Citation to this article as recorded by 
| C. Lorrungruang, K. Sinma, P. Pantagrud, S. Wannasirisuk, K. Mahabandha, K. Khucharoenphaisan 2014. Red Cheese Production from Soymilk by Monascus purpureus and Lactobacillus
casei J. Applied Sci., 14: 2819-2824. CrossRef |
| Tohamy, M.M., A.S. Hamdy, M.A. Ali and A.M. Hasanain, 2018. Effect of spirulina platensis as nutrition source on the chemical, rheological and sensory properties of spreadable processed cheese. J. Biol. Sci., 19: 84-91. CrossRefDirect Link |
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Recent trends in the development of healthy and functional cheese analogues-a review LWT |
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Study on Effect of Extraction Techniques and Seed Coat on Proteomic Distribution and Cheese Production from Soybean Milk Molecules Vol. 25, Issue 14, 3237, 2020 |
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Study on the Correlation between the Protein Profile of Lupin Milk and Its Cheese Production Compared with Cow’s Milk Molecules Vol. 26, Issue 8, 2395, 2021 |
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Effect of Spirulina platensis as Nutrition Source on the
Chemical, Rheological and Sensory Properties of Spreadable Processed
Cheese Journal of Biological Sciences Vol. 19, Issue 1, 84, 2019 |
How to cite this article
Faten L. Seleet, Jihan M. Kassem, Hala M. Bayomim, N.S. Abd-Rabou and Nawal S. Ahmed, 2014. Production of Functional Spreadable Processed Cheese Analogue Supplemented with Chickpea. International Journal of Dairy Science, 9: 1-14.
DOI: 10.3923/ijds.2014.1.14
URL: https://scialert.net/abstract/?doi=ijds.2014.1.14
DOI: 10.3923/ijds.2014.1.14
URL: https://scialert.net/abstract/?doi=ijds.2014.1.14