WASET
Fathollahi, I. , Hesari, J. , Azadmard, S. , Oustan, S.. "Influence of Proteolysis and Soluble Calcium Levels on Textural Changes in the Interior and Exterior of Iranian UF White Cheese during Ripening". World Academy of Science, Engineering and Technology, Open Science Index 42, International Journal of Nutrition and Food Engineering, (2010), 4(6), 399 - 404.