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American Journal of Applied Sciences

ISSN 1546-9239 (print)eISSN 1554-3641 (online) Open access
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Research Article · Open access · Published 3 April 2009

The Effect of adjusting PH on Stretchability and Meltability to White Brined Nabulsi Cheese

Ayman Suliman Mazahreh, Jihad M. Quasem, Ali Faleh Al-Shawabkeh, Ibrahim Abdullah Afaneh
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Citing articles (11)

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  1. doi:10.3390/foods15020252Found 14 January 2026
  2. doi:10.1111/1471-0307.70029Found 28 September 2025
  3. doi:10.1002/sfp2.70013Found 4 June 2025
  4. doi:10.5219/1909Found 7 January 2024
  5. doi:10.1016/j.foodhyd.2023.108842Found 10 May 2023
  6. doi:10.1111/1750-3841.16208Found 10 June 2022
  7. doi:10.1016/j.ijfoodmicro.2020.108838Found 6 September 2020
  8. doi:10.1111/1471-0307.12139Found 12 June 2020
  9. doi:10.3168/jds.2010-3976Found 12 June 2020
  10. doi:10.1016/j.foodhyd.2019.05.010Found 12 June 2020
  11. doi:10.3844/ajavsp.2010.249.257Found 12 June 2020