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  1. International Journal of Dairy Science
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  3. 64-72
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International Journal of Dairy Science

Year: 2017 | Volume: 12 | Issue: 1 | Page No.: 64-72
DOI: 10.3923/ijds.2017.64.72

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Authors


Osama A.  Ibrahim

Osama A. Ibrahim

LiveDNA: 20.16454

Maher M. Nour

Country: Egypt

Mohamed A. Khorshid

Country: Egypt

Mahmoud A. El-Hofi

Country: Egypt

El-Sayed E. El-Tanboly

Country: Egypt

Nabil S. Abd-Rabou

Country: Egypt

Keywords


  • cross-linking
  • rosemary
  • Transglutaminase
  • UF-white soft cheese
Research Article

UF-white Soft Cheese Cross-linked by Rosemary Transglutaminase

Osama A. Ibrahim , Maher M. Nour, Mohamed A. Khorshid, Mahmoud A. El-Hofi, El-Sayed E. El-Tanboly and Nabil S. Abd-Rabou
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Citations in impact factor journals

Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review
International Journal of Biological Macromolecules

Citation to this article as recorded by Crossref logo

Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese
Food Science & Nutrition
EFFECT OF TRANSGLUTAMINASE TREATMENTON TRANSITION OF SOLIDS FROM MILK TO CHEESE
Innovations and Food Safety Vol. , Issue 2, 15, 2021

How to cite this article

Osama A. Ibrahim, Maher M. Nour, Mohamed A. Khorshid, Mahmoud A. El-Hofi, El-Sayed E. El-Tanboly and Nabil S. Abd-Rabou, 2017. UF-white Soft Cheese Cross-linked by Rosemary Transglutaminase. International Journal of Dairy Science, 12: 64-72.

DOI: 10.3923/ijds.2017.64.72

URL: https://scialert.net/abstract/?doi=ijds.2017.64.72

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