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Citation to this article as recorded by 
| 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 |
Citation to this article as recorded by 
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Determination of Protein content in Cheese Products IOP Conference Series: Earth and Environmental Science Vol. 868, Issue 1, 012046, 2021 |
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Effect of Spirulina platensis as Nutrition Source on the
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Cheese Journal of Biological Sciences Vol. 19, Issue 1, 84, 2019 |
How to cite this article
Suhila A. Saad, Laila D. EL-Mahdi, R.A. Awad and Z.M.R. Hassan, 2016. Impact of Different Food Protein Sources in Processed Cheese
Sauces Manufacture. International Journal of Dairy Science, 11: 52-60.
DOI: 10.3923/ijds.2016.52.60
URL: https://scialert.net/abstract/?doi=ijds.2016.52.60
DOI: 10.3923/ijds.2016.52.60
URL: https://scialert.net/abstract/?doi=ijds.2016.52.60