Article

Sheibani, Ali, Ayyash, MM, Vasiljevic, Todor ORCID: 0000-0003-1395-7349 and Mishra, Vijay Kumar (2017) Texture and microstructure of reduced-salt Cheddar cheese as affected by process modifications. International Food Research Journal, 24 (2). 643 - 650. ISSN 1985-4668

Sheibani, Ali, Ayyash, MM, Shah, Nagendra P and Mishra, Vijay Kumar (2015) The effects of salt reduction on characteristics of hard type cheese made using high proteolytic starter culture. International Food Research Journal, 22 (6). 2452 - 2459. ISSN 1985-4668

Thesis

Sheibani, Ali (2016) The Effect of Salt Reduction, Culture and Process Modifications on the Physicochemical and Microbiological Characteristics of Cheddar-type Cheeses. PhD thesis, Victoria University.