Articles citing this article

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Cited article:

Implementation of HACCP in the production of Egyptian cheeses: A review

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eFood 4 (2) (2023)
https://doi.org/10.1002/efd2.69

Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties

Flavio Tidona, Salvatore Francolino, Roberta Ghiglietti, et al.
Foods 9 (7) 928 (2020)
https://doi.org/10.3390/foods9070928

Fundamental modeling, functional attributes, porosity, cohesivity index (Hausner ratio) and compressibility of expanded-granule powder of Egyptian Ras pure cheese

Khaled El Zahar, Sabah Mounir, Tamara Allaf and Karim Allaf
LWT - Food Science and Technology 64 (1) 297 (2015)
https://doi.org/10.1016/j.lwt.2015.05.032

Changes in Functional Properties of Milk Protein Powders: Effects of Vacuum Concentration and Drying

Pierre Schuck, Cécile le Floch-Fouere and Romain Jeantet
Drying Technology 31 (13-14) 1578 (2013)
https://doi.org/10.1080/07373937.2013.816316