Article citationsMore>>

Awad, R.A., Salama, W.M. and Farahat, A.M. (2014) Effect of Lupine as Cheese Base Substitution on Technological and Nutritional Properties of Processed Cheese Analogue. Acta Scientiarum Polonorum Technologia Alimentaria, 13, 55-64.
http://dx.doi.org/10.17306/J.AFS.2014.1.5

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
+1 323-425-8868
customer@scirp.org
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat
Free SCIRP Newsletters
Copyright © 2006-2024 Scientific Research Publishing Inc. All Rights Reserved.
Top