Sheibani, Ali
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Sheibani, Ali, Ayyash, Mutamed M, 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, Mutamed M, 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.