Nutritional and functional evaluation of innovative processed cheese using papaya pulp-Reference-Cited by-同舟云学术

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Nutritional and functional evaluation of innovative processed cheese using papaya pulp

Published:2024-10 Issue: Volume:57 Page:218-230
ISSN:2667-2685
Container-title:Clinical Nutrition Open Science
language:en
Short-container-title:Clinical Nutrition Open Science

Author:

El-Loly Mohamed M.^ORCID,Farahat Eman S.A.,Mohamed Ashraf G.

Publisher

Elsevier BV

Reference65 articles.

1. Pasteurized Processed Cheese and Substitute/Imitation Cheese Products;Guinee,2004

2. FAO/WHO codex alimentarius commission: abridged version;Smith,1990

3. Effects of natural cheese characteristics and processing conditions on rheology and texture: The functionality of cheese components in the manufacture of processed cheese;Guinee;Processed Cheese and Analogues,2011

4. Ripe papaya: Nutrition and health benefits;Chuwa;Emerging Chall Agric & Food Sci,2022

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