Citations in impact factor journals
Antioxidant properties and textural characteristics of processed
cheese spreads enriched with rutin or quercetin: The effect of processing
conditions LWT - Food Science and Technology |
A review on technological parameters and recent advances in the fortification of processed cheese Trends in Food Science & Technology |
Sources, stability, encapsulation and application of natural pigments in foods Food Reviews International |
Citation to this article as recorded by
El-Messery, T.M., M.M. El-Said and E.S.A. Farahat, 2019. Production of functional processed cheese supplemented with nanoliposomes of mandarin peel extract. Pak. J. Biol. Sci., 22: 247-256. CrossRefDirect Link |
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
Technological aspects of processed cheese: Properties and structure Processed Cheese Science and Technology |
Special processed cheeses, cheese spreads, and analogue cheeses Processed Cheese Science and Technology |
Innovative vegetables-processed cheese: I. Physicochemical, rheological and sensory characteristics Food Bioscience |
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 |
Production of Functional Processed Cheese Supplemented with
Nanoliposomes of Mandarin Peel Extract Pakistan Journal of Biological Sciences Vol. 22, Issue 5, 247, 2019 |
Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition Potravinarstvo Slovak Journal of Food Sciences |
How to cite this article
Nayra Sh. Mehanna, Fatma A.M. Hassan, T.M. El-Messery and A.G. Mohamed, 2017. Production of Functional Processed Cheese by Using Tomato Juice. International Journal of Dairy Science, 12: 155-160.
DOI: 10.3923/ijds.2017.155.160
URL: https://scialert.net/abstract/?doi=ijds.2017.155.160
DOI: 10.3923/ijds.2017.155.160
URL: https://scialert.net/abstract/?doi=ijds.2017.155.160