1. | EFFECT OF FORTIFYING BY WHEY PROTEIN AND PROIOTIC BACTERIA ON PROPERTIES OF SOFT CHEESE DURING COLD STORAGE 1- EFFECT OF POWDERED AND CURD WHEY ON COAGULATION TIME AND CURD TENSION | |
Volume 41, Issue 3, September 2013, Pages 157-161 | ||
Azhar Ibrahim shaker; Riyadh Mohammed Saleem | ||