Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk

Author:

Elsamani Mohamed O.,Habbani Siddig S.,Babiker Elfadil E.,Mohamed Ahmed Isam A.

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Improvements in the flavour of soy cheese;Ahmad;Food Technology and Biotechnology,2008

2. Biochemical composition and storage stability of a yogurt-like product from African yam bean (Sphenostylis stenocarpa);Aminigo;International Journal of Food Science and Technology,2009

3. Official methods of Analysis of the Association of Official Analytical Chemists;AOAC,1990

4. Optimised processes for preparing healthy and added value food ingredients from lupin kernels, the European protein-rich seeds legume;Arnoldi,2005

5. Chemical and physical methods;Bradley,1992

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