CHEMICAL PROPERTIES of PROCESSED RAS CHEESE SPREADS AS AFFECTED BY EMULSIFYING SALT MIXTURES-Reference-Cited by-同舟云学术

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CHEMICAL PROPERTIES of PROCESSED RAS CHEESE SPREADS AS AFFECTED BY EMULSIFYING SALT MIXTURES

Published:2000-08 Issue:3 Volume:24 Page:191-208
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

ABDEL-HAMID LAILA B.,EL-SHABRAWY S.A.,AWAD R.A.,SINGH R.K.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2000.tb00413.x/fullpdf

Reference21 articles.

1. Quality of processed cheese spread made using ultrafiltered retentates treated with some ripening agents

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional and functional evaluation of innovative processed cheese using papaya pulp;Clinical Nutrition Open Science;2024-10

2. Packaging, cooling, and storage of processed cheese;Processed Cheese Science and Technology;2022

3. The use of different cheese sources in processed cheese;Processed Cheese Science and Technology;2022

4. Quality Evaluation of Processed Cheese Made From Milk of Ewes Fed Diets Supplemented With Moringa Oleifera or Echniacea Purpurea;Egyptian Journal of Chemistry;2021-10-03

5. Novel Approach for Producing Processed Cheese Fortified with Date Syrup;ACS Food Science & Technology;2021-04-29

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