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4 results for Nuzhat Huma.

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Minerals and Lactic Acid Contents in Buffalo Milk Cheddar Cheese; a Comparison with Cow
by Mian Anjum Murtaza, Nuzhat Huma, Aysha Sameen, Muhammad Saeed and Mian Shamas Murtaza
Journal of Food and Nutrition Research. 2014, 2(8), 465-468. DOI: 10.12691/jfnr-2-8-6
Pub. Date: August 13, 2014Views: 17986Downloads: 11442Citations: 4
buffalo milk cow milk cheddar cheese minerals lactic acid
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Nutritional and Functional Properties of Fruited Cream Cheese Spread as Influenced by Hydrocolloids
by Nabila Gulzar, Aysha Sameen, Muhammad Issa Khan, Nuzhat Huma, MianAnjum Murtaza and Saima Rafiq
Journal of Food and Nutrition Research. 2015, 3(3), 191-195. DOI: 10.12691/jfnr-3-3-10
Pub. Date: March 30, 2015Views: 13241Downloads: 10126Citations: 1
cream cheese dairy spread hydrocolloids gelatin pectin carrageenan
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Cheddar Cheese from Cow Milk with Elevated Conjugated Linoleic Acid Levels
by Mian Anjum Murtaza, Nuzhat Huma, Zafar Hayat, Mian Shamas Murtaza and Asif Meraj
Journal of Food and Nutrition Research. 2014, 2(8), 506-509. DOI: 10.12691/jfnr-2-8-12
Pub. Date: August 21, 2014Views: 13863Downloads: 8384Citations: 2
milk fatty acids cheddar cheese conjugated linoleic acid
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Exploit Fat Mimetic Potential of Different Hydrocolloids in Low Fat Mozzarella Cheese
by Muhammad Umair Sattar, Aysha Sameen, Nuzhat Huma and Muhammad Shahid
Journal of Food and Nutrition Research. 2015, 3(8), 518-525. DOI: 10.12691/jfnr-3-8-7
Pub. Date: October 22, 2015Views: 13028Downloads: 10432Citations: 3
mozzarella guar gum xanthan gum hydrocolloids yield
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