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Citations for "Evaluation of Chemical Composition and Yield of Mozzarella Cheese Using Two Different Methods of Processing"


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Jana, A.H. and P.K. Mandal, 2011. Manufacturing and quality of Mozzarella cheese: A review. Int. J. Dairy Sci., 6: 199-226.
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Mohammed, A.A.A., 2021. Nutritional evaluation and microbiological analysis of white cheese (Gibna Mudaffara) produced in North Kordofan state, Sudan. Pak. J. Nutr., 20: 96-100.
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Citations in impact factor journal as recorded by Crossref logo


Effect of pH on technological parameters and physicochemical and texture characteristics of the pasta filata cheese Telita
Journal of Dairy Science Vol. 96, Issue 12, 7414, 2013


Citation to this article as recorded by Crossref logo


The microbiological and chemical characteristics of mozzarella cheese supplemented with different level of kefir
IOP Conference Series: Earth and Environmental Science Vol. 694, Issue 1, 012073, 2021

Manufacturing and Quality of Mozzarella Cheese: A Review
International Journal of Dairy Science Vol. 6, Issue 4, 199, 2011

Nutritional Evaluation and Microbiological Analysis of White Cheese (Gibna Mudaffara) produced in North Kordofan State, Sudan
Pakistan Journal of Nutrition Vol. 20, Issue 3, 96, 2021

Preparation and analysis of goat milk mozzarella cheese containing soluble fiber from Acacia senegal var. kerensis
African Journal of Food Science Vol. 12, Issue 3, 46, 2018

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