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  1. 1
    Horsfall D Mepba, Simeon C Achinewhu, Michael Pillay, Stabilised cocosoy beverage: physicochemical and sensory properties, Journal of the Science of Food and Agriculture, 2006, 86, 12
  2. 2
    Z. U. Haque, T. Ji, Cheddar whey processing and source: II. Effect on non-fat ice cream and yoghurt, International Journal of Food Science & Technology, 2003, 38, 4
  3. 3
    F.Y. Lee, C.H. White, Effect of Ultrafiltration Retentates and Whey Protein Concentrates on Ice Cream Quality During Storage, Journal of Dairy Science, 1991, 74, 4, 1170

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