Citations (3)
Keep up to date with the latest research on this topic with citation updates for this article.
International Journal of Food Properties
Volume 26, 2023 - Issue 1
Original Article
Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese
, , 
, , , , , & show all
Muhammad Haseeb Ahmadb Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistanhttps://orcid.org/0000-0001-5503-6340View further author information
https://orcid.org/0000-0001-5503-6340View further author information, , Muhammad Kamran Khanb Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistanhttps://orcid.org/0000-0001-7989-4219View further author information
https://orcid.org/0000-0001-7989-4219View further author information, Muhammad Imranb Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan;d Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USACorrespondence[email protected]
https://orcid.org/0000-0003-3549-6221View further author information
https://orcid.org/0000-0003-3549-6221View further author information, , Muhammad Abdul Rahimb Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistanhttps://orcid.org/0000-0002-8184-5480View further author information
https://orcid.org/0000-0002-8184-5480View further author information & Chinaza Godswill Awuchie School of Natural and Applied Sciences, Kampala International University, Kampala, UgandaCorrespondence[email protected] [email protected]
https://orcid.org/0000-0001-5071-8895View further author information
https://orcid.org/0000-0001-5071-8895View further author information show all