EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK.
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Abdel-Kader,, Y., lsmail,, M. (2006). EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK.. EKB Journal Management System, 31(4), 2193-2203. doi: 10.21608/jfds.2006.236453
Y. l. Abdel-Kader,; M. M. lsmail,. "EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK.". EKB Journal Management System, 31, 4, 2006, 2193-2203. doi: 10.21608/jfds.2006.236453
Abdel-Kader,, Y., lsmail,, M. (2006). 'EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK.', EKB Journal Management System, 31(4), pp. 2193-2203. doi: 10.21608/jfds.2006.236453
Abdel-Kader,, Y., lsmail,, M. EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK.. EKB Journal Management System, 2006; 31(4): 2193-2203. doi: 10.21608/jfds.2006.236453