1. Attempt in use of skim milk powder and filled milk for the manufacture of cheddar cheese;Abo-Elnaga;Sci Tec Latt Casearia,1974
2. Comparison of cheese made from milk having normal and high oleic fatty acid compositions;Aigster;J Food Sci,2000
3. Fatty acid composition of fats is an early determinant of childhood obesity: a short review and an opinion;Ailhaud;Obes Rev,2004
4. Imitation milk and substitute milk products;Anon;Mont Bull Agric Econ,1969
5. Imitation dairy products – their formulation, processing and quality control;Arenson;Food Eng,1969