Keywords = Kashkaval cheese
| Number of Articles: 3 | ||
| 1 | Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: b- The Impact on some Rheological Characteristics | |
| Volume 7, Issue 1, December 2020, Page 55-62 | ||
| El-Safty, M. S. Abou El-Nour, Amira M. El-Kholy, R. A. M. Khalil Safaa M. Mokbel | ||
| 2 | Impact of Neutral Amino Acids and Sodium Dodecyl Sulphate on Ripening of Kashkaval Cheese | |
| Volume 7, Issue 1, December 2020, Page 21-30 | ||
| 3 | Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: a-The Impact on Chemical Composition and Sensory Properties | |
| Volume 7, Issue 1, December 2020, Page 45-53 | ||
| El-Safty, M. S. Abou El-Nour, Amira M. El-Kholy, R. A. M. Khalil Safaa, M. Mokbel | ||
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