1. Evaluation of changes of the chemical, rheological and Organoleptic characteristics of Ras cheese during ripening;Abbas;Journal of Food and Dairy Sciences, Mansoura University,2017
2. The effect of probiotic lactobacillus rhamnosus hn001 on the in vitro availability of minerals from cheeses and cheese-like products;Aljewicz;LWT--Food Sci. Technol.,2015
3. Changes of texture, microstructure and free fatty acid contents of lighvan cheese during Accelerated ripening with Lipase;Aminifar;J. Agric. Sci. Technol.,2014
4. Evaluation of oscillatory and shear strain behaviour for thermo-rheological plasticisation of non-ripened cheese curd: effect of water, protein, and fat;Bähler;Int. Dairy J.,2015
5. Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese;Barbosa;Food Funct.,2016