Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures

By N. Ahmed, M. E. Soda, A. Hassan, J. Frank. 2005

89 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/fe59766b34083a9bc34342c7509c69c3d7fce143