Citation to this article as recorded by
Flavors, colors, and preservatives used in processed cheese Processed Cheese Science and Technology |
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Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological methods LWT |
How to cite this article
Samah M. Shalaby, A.G. Mohamed and Hala M. Bayoumi, 2017. Preparation of a Novel Processed Cheese Sauce Flavored with
Essential Oils. International Journal of Dairy Science, 12: 161-169.
DOI: 10.3923/ijds.2017.161.169
URL: https://scialert.net/abstract/?doi=ijds.2017.161.169
DOI: 10.3923/ijds.2017.161.169
URL: https://scialert.net/abstract/?doi=ijds.2017.161.169