Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (
Report a Citation
Mohamed, A.G. and S.M. Shalaby,, 2016. Texture, chemical properties and sensory evaluation of a spreadable processed cheese analogue made with apricot pulp (
L.).. Int. J. Dairy Sci., 11: 61-68.
If you have cited the above article in your published manuscript? Please provide complete citation report of your article.
Title of manuscript:
Source of manuscript:
Are you a human?
In case your published manuscript has no DOI, then you should send copy of published article via e-mail to
Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
© 2019 Science Alert. All Rights Reserved