Evaluation of Physicochemical and Textural Properties of Low-Fat and Low Sodium Imitation Pizza Cheese
The increasing growth of cardiovascular diseases, high blood pressure, and hardening of the vessel walls as well as obesity in many countries has made low-fat and low sodium pizza cheese one of the subjects of study all over the world. The effects of four important independent variables including in...
Gorde:
| Egile Nagusiak: | , , , |
|---|---|
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Ferdowsi University of Mashhad
2024-01-01
|
| Saila: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Gaiak: | |
| Sarrera elektronikoa: | https://ifstrj.um.ac.ir/article_44562_e0750b772abb48c04081fe7b8d9fd5cd.pdf |
| Etiketak: |
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|