HIGHLIGHTS
- who: A. O. Emam from the Faculty of Agriculture, Department of Food Science, Ain Shams University, Cairo, Egypt have published the Article: Rheological and Sensorial Characteristics of the Reformed Ras Cheese Made Using Cheese Trims and Different Starches, in the Journal: Journal of Food Processing and Preservation of 29/03/2023
- what: For that in view, this study was conducted to evaluate the effect of two levels of corn, potato, and rice starches whether at the native form or pregelatinized, on the rheological and sensorial properties of a novel reformed Ras cheese.
- how . . .
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