Manufacturing of White Cheese-Like Product Using Flaxseed Oil and Skim Milk

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

CHEMICAL AND TECHNOLOGICAL STUDIES ON FLAXSEED (Linum usitatissimum) AND ITS APPLICATION IN SOME FUNCTIONAL FOODS

STUDY ON SPREADABLE PROCESSED CHEESE

Processed Cheese: Basics and Possibility for the Development of Healthier Products

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

SENSORY, CHEMICAL AND BIOLOGICAL EVALUATION OF SOME PRODUCTS FORTIFIED BY WHOLE FLAXSEED

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

Texture, Sensory Attributes and Antioxidant Activity of Spreadable Processed Cheese with Adding Date Seed Powder

Characterization of Soft Cheese Supplemented with Rice Bran Oil