Open AccessImpact of Kaki (Diospyros kaki) Juice on the Rheological, Sensory and Color Properties of Spreadable Processed Cheese Analogue
Author(s) -
Hayam M. Abbas,
Wafaa Mohamed Zaky,
Laila K. Hassan,
Nadia Shahein,
A.G. Mohamed,
Nabil Mohamed Samy,
Eman S.A. Farahat
Publication year - 2019
Publication title -
journal of biological sciences
Language(s) - English
Resource type - Journals
eISSN - 1812-5719
pISSN - 1727-3048
DOI - 10.3923/jbs.2019.231.236
Subject(s) - diospyros kaki , food science , rheology , chemistry , mathematics , horticulture , biology , materials science , composite material
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