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International Journal of Food Properties Volume 14, 2011 - Issue 4
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Original Articles

Effect of Trisodium Citrate Concentration and Soy Cheese on Meltability of Pizza Cheese

R. Farahmandfar Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, IranCorrespondence[email protected]
,
M. Mazaheri Tehrani Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
,
S.M.A. Razavi Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
&
M.B. Habibi Najafi Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
Pages 697-707 | Received 02 Nov 2008, Accepted 28 Sep 2009, Published online: 13 Jun 2011

Citations (4)

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Read on this site (1)

Serpil Aday & Yonca Karagul Yuceer. (2014) Physicochemical and Sensory Properties of Mihalic Cheese. International Journal of Food Properties 17:10, pages 2207-2227.
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Articles from other publishers (3)

Dewei Xie, Yunsheng Gao, Lei Du, Yaling Shen, Jingli Xie & Dongzhi Wei. (2021) Effect of flavorzyme‐modified soy protein on the functional properties, texture and microstructure of Mozzarella cheese analogue. Journal of Food Processing and Preservation 45:11.
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Renda Kankanamge Chaturika Jeewanthi & Hyun-Dong Paik. (2018) Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes. Journal of Food Science and Technology 55:11, pages 4384-4394.
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Alicia Salinas-Valdés, Julián De la Rosa Millán, Sergio O. Serna-Saldívar & Cristina Chuck-Hernández. (2015) Yield and Textural Characteristics of Panela Cheeses Produced with Dairy-Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase. Journal of Food Science 80:12, pages S2950-S2956.
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