1. Effects of modified starch and fat on the rheological characteristics of newly formulated processed cheese: Use of experimental design method. Issue 5 (4th May 2017) Authors: Benaouadj, Fella; Ziane-Zafour, Amel Hadj; Rebiha, Mounia Journal: Journal of dispersion science and technology Issue: Volume 38:Issue 5(2017) Page Start: 693 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗