,
H. Sh. Mahmoud,
Khaled Abbas and Amr Farouk
Citation to this article as recorded by 
| Shaaban H.A., M.A. Mailam and H.A. El-Raz, 2020. Effect of exopolysaccharides-producing starter culture on the flavor profile and characteristics of low fat ras cheese. Pakistan Journal of Biological Sciences 23: 691-700. CrossRefDirect Link |
How to cite this article
Shaimaa Hamdy, Hamdy Shaaban, H. Sh. Mahmoud, Khaled Abbas and Amr Farouk, 2017. Preparation of Ras Cheese Flavour Concentrate using Lipolyzed Cream and Skim Milk Curd. International Journal of Dairy Science, 12: 275-281.
DOI: 10.3923/ijds.2017.275.281
URL: https://scialert.net/abstract/?doi=ijds.2017.275.281
DOI: 10.3923/ijds.2017.275.281
URL: https://scialert.net/abstract/?doi=ijds.2017.275.281