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Rheological and sensory characteristics of half- fat cream cheese made with carbohydrate based fat replacers [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الريولوجية والحسية لجبن القشدة النصف دسم الناتج باستخدام بدائل دهن اللبن الكربوهيدارتية.
In: Mansoura University Journal of Agricultural Sciences 2003.v.28(8)
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A study on cream Cheese [electronic resource] / Ahmed Gamal Elshenawy Elshenawy by Language: English Summary language: Arabic
Publication details: 2021.
Dissertation note: Thesis (M.S.) -- Kafr El Sheikh University, 2021.
Other title:
  • دراسة على جبن القشدة
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Availability: Items available for loan: Main (1)Call number: CD-6545.

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