1. Challenges towards characterization and applications of a novel hydrocolloid: Persian gum;Abbasi;Current Opinion in Colloid & Interface Science,2017
2. The influence of quinoa flour addition on the physicochemical, antioxidant activity, textural, and sensory characteristics of UF-soft cheese during refrigerated storage;Abdelmontaleb;Journal of Food Processing and Preservation,2021
3. Use of hydrocolloids for enhancing Egyptian style low fat white soft cheese attributes;Ali;Journal of Food and Dairy Sciences,2016
4. Effect of xanthan and milk protein concentrate on hardness, microstructure and ester release of low-fat brined cheese;Aminifar;Iranian Journal of Nutrition Sciences & Food Technology,2014
5. Official Methods of Analysis of the AOAC (Association of Official Analytical Chemists) International,2005