1. Investigating the combined effect of inulin and gelatin on the qualitative properties of Mozzarella cheese using a combined experimental design;Abbasi;Journal of Food Science & Technology,2019
2. The feasibility of manufacturing low fat pizza cheese by use of pre-gelatinized corn starch;Abbasi;Journal of Food Biosciences and Technology,2022
3. Production of low-fat white soft cheese using sodium caseinate and/or butter milk powder as a fat replacer;Abd Elkader;Arab Universities Journal of Agricultural Sciences,2019
4. Effect of imulin and simplesse® as fat replacers on low fat mozzarella cheese properties;Abdeldaiem;Egyptian Journal of Dairy Science,2019
5. Effect of hydrocolloids as fat replacer in development of low fat mozzarella cheese;Ahmad;Agricultural Sciences Journal,2020