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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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A comprehensive multi-directional exploration of phytochemicals and bioactivities of flower extracts from Delonix regia (Bojer ex Hook.) Raf., Cassia fistula L. and Lagerstroemia speciosa L. Biochemistry and Biophysics Reports |
Age-related effects of Feeder Space availability on welfare of broilers reared to 56 days of age part 1: biochemical, enzymatical, and electrolyte variables Journal of Applied Poultry Research |
1,2,3,4,6-Pentagalloyl glucose of Pistacia lentiscus can inhibit the replication and transcription processes and viral pathogenesis of SARS-COV-2 Molecular and Cellular Probes |
Determination of Protein content in Cheese Products IOP Conference Series: Earth and Environmental Science Vol. 868, Issue 1, 012046, 2021 |
Preparation of a Novel Processed Cheese Sauce Flavored with
Essential Oils International Journal of Dairy Science Vol. 12, Issue 3, 161, 2017 |
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
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