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International Journal of Food Properties Volume 3, 2000 - Issue 1
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Original Articles

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

Laila B. Abdel‐Hamid Food Science Department, Ain Shams University, Shoubra Khaima, Cairo, Egypt
,
S. A. El‐Shabrawy Food Science Department, Ain Shams University, Shoubra Khaima, Cairo, Egypt
,
R. A. Awad Food Science Department, Ain Shams University, Shoubra Khaima, Cairo, Egypt
&
R. K. Singh Food Science Department, Purdue University, 1160 Food Science Bldg., West Lafayette, IN, USA Phone: 765‐494 8262 Fax: 765‐494 8262 E-mail: [email protected]
Pages 15-36 | Received 25 Mar 1999, Accepted 05 Sep 1999, Published online: 02 Sep 2009

Citations (6)

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Read on this site (3)

D. Cais–Sokolińska, A. Lasik & J. Pikul. (2014) Influence of Water-Soluble Nitrogen and Free Amino Groups on Sensory Attributes of Smoked Mozzarella Cheese. International Journal of Food Properties 17:6, pages 1369-1378.
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Morad Mousazadeh, Mohammad Mousavi, Zahra Emam-Djomeh, Mehri Hadinezhad & Seyed Mohammad Taghi Gharibzahedi. (2014) Formulation Optimization of Pistachio Oil Spreads by Characterization of the Instrumental Textural Attributes. International Journal of Food Properties 17:6, pages 1355-1368.
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R. A. Awad, L. B. Abdel-Hamid, S. A. El-Shabrawy & R. K. Singh. (2004) Physical and Sensory Properties of Block Processed Cheese with Formulated Emulsifying Salt Mixtures. International Journal of Food Properties 7:3, pages 429-448.
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Articles from other publishers (3)

Timothy P. Guinee. 2017. Cheese. Cheese 1133 1184 .
Bartosz Sołowiej, Paweł Glibowski, Siemowit Muszyński, Jerzy Wydrych, Antoni Gawron & Tomasz Jeliński. (2015) The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers. Food Hydrocolloids 44, pages 1-11.
Crossref
T.P. Guinee, M. Carić & M Kaláb. 2004. Major Cheese Groups. Major Cheese Groups 349 394 .

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