id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-997	EL-SAYED, Mahmoud Ibrahim; OTHMAN, Essam Kamel; ELWAHSH, Nahed A.A.	UTILIZATION OF MAIZE GERM CAKE AS A NUTRITIONAL AND FUNCTIONAL INGREDIENT IN PROCESSED CHEESE	2023	13	.pdf	application/pdf	6203	245	50	Preparation of processed cheese Processed cheese was manufactured according to the method of Muira et al. The best sensory evaluation was found with control samples followed by processed cheese samples containing 1 and 2% MGC, while the lowest sensory degrees were observed with 4% MGC.	cache/fens-997.pdf	txt/fens-997.txt