Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels
Article in Frontiers in Nutrition (January 2024)
The most recent citing publications are shown below. View all 7 publications that cite this research output on Dimensions.
Utilization of different by-products to produce nutritionally rich gelled products
Article in Journal of Food Science and Technology (April 2023)
Physicochemical and Sensory Properties and Shelf Life of Block-Type Processed Cheeses Fortified with Date Seeds (Phoenix dactylifera L.) as a Functional Food
Article in Foods (February 2023)