Items where Author is "A. Rashid, Norizzah"
 | Up a level |
Group by: Item Type | No Grouping
Number of items: 1.
Effect of starter culture types on textural, rheological, and melting properties of spreadable processed cheese made from UF milk retentate. Egyptian Journal of Food Science (EJFS), 49 (1). pp. 141-156. ISSN 2636-4034 (2021)