Production of Low Fat Cheddar Cheese Made Using Exopolysaccharide-Producing Cultures and Selected Ripening Cultures

Advances in Microbiology

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ISSN Online: 2165-3410
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"Production of Low Fat Cheddar Cheese Made Using Exopolysaccharide-Producing Cultures and Selected Ripening Cultures"
written by Morsi El Soda,
published by Advances in Microbiology, Vol.4 No.14, 2014

has been cited by the following article(s):

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[11]	Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties Journal of Dairy Science, 2019 DOI:10.3168/jds.2018-15154

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[14]	Low-Fat Cheese: A Modern Demand International Journal of Dairy Science, 2015 DOI:10.3923/ijds.2015.249.265

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