Influence of carboxymethylcellulose on the physicochemical, rheological and sensory attributes of a low-fat Domiati cheese

International Journal of Dairy Technology

Volumn 66, Issue 4, 2013, Pages 505-511

  Abd Elhamid, Abeer M ^a  

^a Al Abaadyia   (Egypt)

Author keywords

Carboxymethylcellulose; Low fat Domiati cheeses; Physicochemical; Rheological and sensory attributes

Indexed keywords

EID: 84885180891     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12065     Document Type: Article

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