Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese
In the present work, a fresh spreadable cheese from ovine milk with or without (control) fortification with β-glucan was manufactured. β-Glucan was extracted from the mushroom <i>Pleurotus ostreatus</i> and its concentration in the cheese was 0.4% (<i>w</i>/<i>w</i>). The composition, biochemical, a...
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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2022-01-01
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| Serier: | Foods |
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| Online adgang: | https://www.mdpi.com/2304-8158/11/3/417 |
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