EKB Journal Management System
Keywords = Spreadable processed cheese
Number of Articles: 4
1

The effect of replacing water with tiger nut milk (Cyperus esculentus L) on the physicochemical properties, fatty acid profile and meltability of spreadable processed cheese

Volume 51, Issue 2, 2023, Page 257-266
Hani Shaaban Abd Elmontaleb; Mohamed Gamal Hassaan; Ratiba Bayoumi Ahmed; Shaimaa Mohamed Hamdy
2

Impact of Bee pollen, Palm pollen and Wheat germ on the Physicochemical, Functional Properties, and Free Amino Acid Profile of Spreadable Processed Cheese

Volume 51, Issue 2, 2023, Page 187-198
Hani Shaaban Abd Elmontaleb; Mohamed Gamal Hassaan; Ratiba Bayoumi Ahmed; Shaimaa Mohamed Hamdy
3

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

Volume 49, Issue 1, 2021, Page 141-156
Safaa Abdel- Aleem Mohammad El-Aidie; Hoda Mahmoud Elzeini; Norizzah Abdul Rashid; Hosam-Eddin Mahmoud El-Garhi
4

Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste

Volume 11, Issue 5, May 2020, Page 127-132
E. H. Atwaa; Mahytab F. Ramadan; E. Abd El-Sattar