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Citations for "Sweet Processed Cheese Spread Analogue as a Novel Healthy Dairy Product"

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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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Special processed cheeses, cheese spreads, and analogue cheeses
Processed Cheese Science and Technology

Recent trends in the development of healthy and functional cheese analogues-a review

The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers
IOP Conference Series: Earth and Environmental Science Vol. 443, Issue 1, 012039, 2020

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

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