Enhancing yield and acceptability of Kareish cheese made of Reformulated milk-Reference-Cited by-同舟云学术

Enhancing yield and acceptability of Kareish cheese made of Reformulated milk

Published:2015-06 Issue:1 Volume:60 Page:87-93
ISSN:0570-1783
Container-title:Annals of Agricultural Sciences
language:en
Short-container-title:Annals of Agricultural Sciences

Author:

Awad R.A.,Salama Wafaa M.,Ragb Waheed A.

Publisher

Elsevier BV

Subject

Horticulture,Plant Science,Soil Science,Agronomy and Crop Science,Animal Science and Zoology,Food Science

Reference28 articles.

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3. AOAC, 2000. Official Methods of Analysis. Association of Official Analytical Chemists. Washington, DC.

4. Application and functions of stabilizers in ice cream;Bahramparvar;Food Rev. Int.,2011

5. Effect of growth conditions on the production of exopolysaccharides by microencapsulated Lactobacillus bulgaricaus and use it to improve quality of Kareish cheese;El-Gizawy;J. Appl. Sci. Res.,2013

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