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The effect of using new technique (magnetic field) on the chemical, microbial, rheological and organoleptic properties of domiati cheese

Egyptian Journal of Chemistry

Taher Elmestekawy, azza farahat, osama elbatawu, mohamed aboalnaga

Keywords
Rheology
Organoleptic
Food science
Chemistry
Materials science
Composite material
Sustainable Development Goals (SDG)
Zero hunger
2022
Article
Institution

Food Science Department, Faculty of Agriculture, Ain Shams University, Shoubra El-Kheima, Cairo, Egypt

2-Y Citation Average

0.712

DOI

https://doi.org/10.21608/ejchem.2022.166733.7055

Language

en

Country

Egypt

The effect of using new technique (magnetic field) on the chemical, microbial, rheological and organoleptic properties of domiati cheese

The effect of using new technique (magnetic field) on the chemical, microbial, rheological and organoleptic properties of domiati cheese

Egyptian Journal of Chemistry

Taher Elmestekawy, azza farahat, osama elbatawu, mohamed aboalnaga

Keywords
Rheology
Organoleptic
Food science
Chemistry
Materials science
Composite material
Sustainable Development Goals (SDG)
Zero hunger
2022
Article
Institution

Food Science Department, Faculty of Agriculture, Ain Shams University, Shoubra El-Kheima, Cairo, Egypt

2-Y Citation Average

0.712

DOI

https://doi.org/10.21608/ejchem.2022.166733.7055

Language

en

Country

Egypt