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

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Abbas, H.M., A.G. Mohamed and H.M. Bayiomi, 2019. Assessment the quality of imitated pumpkin processed cheese during cold storage. J. Biol. Sci., 19: 51-56.
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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.
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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.
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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.
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Mohamed, A.G., B.A.E.Y.A. El-Salam and W.A.E.M. Gafour, 2020. Quality characteristics of processed cheese fortified with Spirulina powder. Pak. J. Biol. Sci., 23: 533-541.
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Citations in impact factor journal as recorded by Crossref logo

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Citation to this article as recorded by Crossref logo

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The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers
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Production of Functional Processed Cheese by Using Tomato Juice
International Journal of Dairy Science Vol. 12, Issue 2, 155, 2017

Natural Different Bell Pepper Juices as a Nutritional Fortification to Produce of Functional Processed Cheese Spread
International Journal of Dairy Science Vol. 12, Issue 3, 227, 2017

Sweet Processed Cheese Spread Analogue as a Novel Healthy Dairy Product
International Journal of Dairy Science Vol. 12, Issue 5, 331, 2017

Impact of Kaki (Diospyros kaki) Juice on the Rheological, Sensory and Color Properties of Spreadable Processed Cheese Analogue
Journal of Biological Sciences Vol. 19, Issue 3, 231, 2019

Assessment the Quality of Imitated Pumpkin Processed Cheese During Cold Storage
Journal of Biological Sciences Vol. 19, Issue 1, 51, 2019

Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition
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