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Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil-whey protein isolate emulsion.
Food Sci Nutr. 2022 Dec 7;11(3):1247-1256. doi: 10.1002/fsn3.3159. eCollection 2023 Mar.
Food Sci Nutr. 2022.
PMID: 36911832
Free PMC article.
Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides.
Murtaza MA, Irfan S, Hafiz I, Ranjha MMAN, Rahaman A, Murtaza MS, Ibrahim SA, Siddiqui SA.
Murtaza MA, et al. Among authors: murtaza ms.
Front Nutr. 2022 May 26;9:780151. doi: 10.3389/fnut.2022.780151. eCollection 2022.
Front Nutr. 2022.
PMID: 35694165
Free PMC article.
Review.
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Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content.
Murtaza MA, Huma N, Sameen A, Murtaza MS, Mahmood S, Mueen-ud-Din G, Meraj A.
Murtaza MA, et al. Among authors: murtaza ms.
J Dairy Sci. 2014 Nov;97(11):6700-7. doi: 10.3168/jds.2014-8046. Epub 2014 Aug 22.
J Dairy Sci. 2014.
PMID: 25151874
Free article.
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Comparative study of innovative blends prepared by fortification of date powder to alleviate child malnutrition.
Raza N, Arshad MU, Saeed F, Farooq U, Naz A, Murtaza MS, Badar Ul Ain H, Tufail T, Imran M, Anjum FM.
Raza N, et al. Among authors: murtaza ms.
Food Sci Nutr. 2020 Oct 12;8(11):5875-5887. doi: 10.1002/fsn3.1862. eCollection 2020 Nov.
Food Sci Nutr. 2020.
PMID: 33282239
Free PMC article.
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