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...

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Hlavní autoři:	Massoumeh Mehraban Sangatash, Maryam Dadras-Moghadam, Seyed Ali Mortazavi, Hanieh Yarabbi
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Ferdowsi University of Mashhad 2024-01-01
Edice:	مجله پژوهش‌های علوم و صنایع غذایی ایران
Témata:	imitation pizza cheese inulin optimization pre-gelatinized starch
On-line přístup:	https://ifstrj.um.ac.ir/article_44562_e0750b772abb48c04081fe7b8d9fd5cd.pdf
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