Impact of Kaki (Diospyros kaki) Juice on the Rheological, Sensory and Color Properties of Spreadable Processed Cheese Analogue-Reference-Cited by-同舟云学术

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Impact of Kaki (Diospyros kaki) Juice on the Rheological, Sensory and Color Properties of Spreadable Processed Cheese Analogue

Published:2019-04-15 Issue:3 Volume:19 Page:231-236
ISSN:1727-3048
Container-title:Journal of Biological Sciences
language:
Short-container-title:J. of Biological Sciences

Author:

Abbas Hayam Mohamed,Zaky Wafaa Mohamed,Hassan Laila Khaled,Shahein Nadia Mohamed,Mohamed Ashraf Gaber,Samy Nabil Mohamed,Farahat Eman Sayed Abdelkade

Publisher

Science Alert

Subject

Cell Biology,Molecular Medicine

Link

https://www.scialert.net/fulltext/?doi=jbs.2019.231.236&org=11

Cited by 5 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. Unlocking the potential of persimmons: A comprehensive review on emerging technologies for post-harvest challenges, processing innovations, and prospective applications;Food Chemistry;2024-11

2. Consumer value of subtropical persimmon and prospects for production expansion;GEORGIAN SCIENTISTS;2023-03-10

3. Special processed cheeses, cheese spreads, and analogue cheeses;Processed Cheese Science and Technology;2022

4. From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product Perspectives and Waste Valorization;Nutrients;2021-09-20

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

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