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Low-fat akawi cheese made from bovine-camel milk blends: Rheological properties and microstructural characteristics.
Abdalla, Abdelmoneim; Abu-Jdayil, Basim; AlMadhani, Saffana; Hamed, Fathalla; Kamal-Eldin, Afaf; Huppertz, Thom; Ayyash, Mutamed.
Afiliación
  • Abdalla A; Food Science Department, College of Agriculture, South Valley University, 83523 Qena, Egypt.
  • Abu-Jdayil B; Chemical and Petroleum Engineering Department, College of Engineering, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates.
  • AlMadhani S; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates.
  • Hamed F; Department of Physics, College of Science, United Arab Emirates University (UAEU), P.O. Box 1555, Al Ain, United Arab Emirates.
  • Kamal-Eldin A; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates.
  • Huppertz T; FrieslandCampina, Amersfoort 3818LE, the Netherlands; Food Quality & Design Group, Wageningen University & Research, Wageningen 6708 PB, the Netherlands.
  • Ayyash M; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates. Electronic address: mutamed.ayyash@uaeu.ac.ae.
J Dairy Sci ; 105(6): 4843-4856, 2022 Jun.
Article en En | MEDLINE | ID: mdl-35379457
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Queso Límite: Animals Idioma: En Revista: J Dairy Sci Año: 2022 Tipo del documento: Article País de afiliación: Egipto
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Queso Límite: Animals Idioma: En Revista: J Dairy Sci Año: 2022 Tipo del documento: Article País de afiliación: Egipto