EFFECT OF ADDING GRAPE SEED POWDER AND IT’S EXTRACT ON THE COMPOSITION AND PROPERTIES OF PROCESSED CHEESE ANALOGUES

Effect of Adding Black Rice Flour on Properties of Processed Cheese Spread

Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste

Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder

Chemical and Rheological Characteristics of Butter Cake as Affected by Date Seed Powder Addition

Impact of Bee pollen, Palm pollen and Wheat germ on the Physicochemical, Functional Properties, and Free Amino Acid Profile of Spreadable Processed Cheese

CHEMICAL, TECHNOLOGICAL, RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES Of SPREAD PROCESSED CHEESE.

Chemical and biological studies on spreadable processed cheese made using flaxseed oil as butter substitute

OXIDATIVE STABILITY OF PROCESSED CHEESE SPREADS AS AFFECTED BY ADDED WHEY PROTEINS/ CARRAGEENAN PARTICULATE

Manufacture of Healthy Kariesh Cheese Using Pomegranate Peel Powder