Fulltext PDF

Research Article
Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.)

Citation to this article as recorded by ASCI
. : -.

. : -.

Abbas, H.M., W.M. Zaky, L.K. Hassan, N.M. Shahein, A.G. Mohamed, N.M. Samy and E.S.A. Farahat, 2019. Impact of kaki (Diospyros kaki) juice on the rheological, sensory and color properties of spreadable processed cheese analogue. J. Biol. Sci., 19: 231-236.
CrossRef  |  Direct Link  |  

Kassem, J.M., H.M. Abbas, A.G. Mohamed, W.K. Bahgaat and T.M. El-Messery, 2017. Sweet processed cheese spread analogue as a novel healthy dairy product. Int. J. Dairy Sci., 12: 331-338.
CrossRef  |  Direct Link  |  

Mehanna, N.S., F.A.M. Hassan, T.M. El-Messery and A.G. Mohamed, 2017. Production of functional processed cheese by using tomato juice. Int. J. Dairy Sci., 12: 155-160.
CrossRef  |  Direct Link  |  

Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

©  2019 Science Alert. All Rights Reserved
Fulltext PDF References Abstract