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International Journal of Dairy Science

Year: 2017 | Volume: 12 | Issue: 5 | Page No.: 301-309
DOI: 10.3923/ijds.2017.301.309

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Authors


Hayam Mohamed  Abbas

Hayam Mohamed Abbas

LiveDNA: 20.16786

Fayza Mohamed  Assem

Fayza Mohamed Assem

LiveDNA: 20.16785

Wafaa Mohamed Zaky

Country: Egypt

Jihan Mohamed  Kassem

Jihan Mohamed Kassem

LiveDNA: 20.7763

Elsayed Abouelfotowh  Omer

Elsayed Abouelfotowh Omer

LiveDNA: 20.15323

Keywords


  • antioxidants
  • basil essential oil
  • natural materials
  • sensory evaluation
  • textural profile
  • UF-soft cheese
Research Article

Antioxidant, Rheological and Sensorial Properties of Ultra-filtrated Soft Cheese Supplemented with Basil Essential Oil

Hayam Mohamed Abbas , Fayza Mohamed Assem , Wafaa Mohamed Zaky, Jihan Mohamed Kassem and Elsayed Abouelfotowh Omer
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How to cite this article

Hayam Mohamed Abbas, Fayza Mohamed Assem, Wafaa Mohamed Zaky, Jihan Mohamed Kassem and Elsayed Abouelfotowh Omer, 2017. Antioxidant, Rheological and Sensorial Properties of Ultra-filtrated Soft Cheese Supplemented with Basil Essential Oil. International Journal of Dairy Science, 12: 301-309.

DOI: 10.3923/ijds.2017.301.309

URL: https://scialert.net/abstract/?doi=ijds.2017.301.309

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