EFFECT OF USING CROSS - LINKED Β - CYCLODEXTRIN ON PHYSIOCHEMICAL PROPERTIES OF DOMIATI GOAT'S CHEESE
The present study was carried out to examine the physicochemical and sensory properties in cholesterol-reduced Domiati goat's cheese made by β-cyclodextrin (β-CD).The cholesterol reduction of experimental cheese reached 79.37% when cheese milk was treated with 1% β-CD (Trt A), while 90.09 % when sep...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Árabe |
| Udgivet: |
Mansoura University, Faculty of Agriculture
2014-08-01
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| Serier: | Journal of Food and Dairy Sciences |
| Fag: | |
| Online adgang: | https://jfds.journals.ekb.eg/article_53060_8df40ff6a340ec119ed454ce3e2f891c.pdf |
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