Alsaleem, K.A.; Hamouda, M.E.A.; Alayouni, R.R.; Elfaruk, M.S.; Hammam, A.R.A.
Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese. Fermentation 2023, 9, 948.
https://doi.org/10.3390/fermentation9110948
AMA Style
Alsaleem KA, Hamouda MEA, Alayouni RR, Elfaruk MS, Hammam ARA.
Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese. Fermentation. 2023; 9(11):948.
https://doi.org/10.3390/fermentation9110948
Chicago/Turabian Style
Alsaleem, Khalid A., Mahmoud E. A. Hamouda, Raed Reshaid Alayouni, Mohamed Salem Elfaruk, and Ahmed R. A. Hammam.
2023. "Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese" Fermentation 9, no. 11: 948.
https://doi.org/10.3390/fermentation9110948
APA Style
Alsaleem, K. A., Hamouda, M. E. A., Alayouni, R. R., Elfaruk, M. S., & Hammam, A. R. A.
(2023). Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese. Fermentation, 9(11), 948.
https://doi.org/10.3390/fermentation9110948