Physical and sensory characteristics of processed Ras cheese spreads with formulated emulsifying salt mixtures

International Journal of Food Properties

Volumn 3, Issue 1, 2000, Pages 15-36

  Abdel Hamid, Laila B ^a   El Shabrawy, S A ^a   Awad, R A ^a   Singh, R K ^b  

^a AIN SHAMS UNIVERSITY   (Egypt)

^b PURDUE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0345753667     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1080/10942910009524614     Document Type: Article

References (23)

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