Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making"
written by Sameh Awad, Nour Elhoda Ahmed, Morsi El Soda,
published by Food and Nutrition Sciences, Vol.4 No.9B, 2013
has been cited by the following article(s):
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[2] Utilization of Brewers Spent Grain (BSG) in Producing Functional Processed Cheese''Block''
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[3] Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures
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[4] Characterization of Carotenogenic Rhodotorula Strains Isolated from Delta Region, Egypt and their Potential for Carotenoids Production
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[5] Modern Techniques to Evaluate the Quality of Food Products
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[6] Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey
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[7] Influence of Hydrocolloid Gums on Textural, Functional and Sensory Properties of Low Fat Cheddar Cheese from Buffalo Milk.
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[8] Influence of Hydrocolloid Gums on Textural, Functional and Sensory Properties of Low Fat Cheddar Cheese from Buffalo Milk
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[9] Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey= إنتاج وتقييم مشابه جبن مطبوخ باستخدام …‎
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[10] Impact of dietary fiber and hydrocolloids on the quality of low fat cheddar cheese
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[11] Jury d'évaluation
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[12] Inhibition de la croissance de Candida Krusei et évaluation du profil nutritionnel de la fermentation de Saccharomyces unispora à partir du lactoserum.
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[13] Eco-Friendly Value Addition of Cheese through Probiotics
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