Effect of L. helveticus and Buttermilk Powder on Quality Characteristics of Reduced Fat Ras Cheese
There is an increased consumer demand on the consumption of low fat cheese. Reduction of fat associates with defects in quality and consumer acceptability of the resultant cheese. The present study was designed to improve flavor and texture of reduced fat Ras cheese (50% fat reduction) by using Lact...
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| Автори: | , , |
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| Формат: | Artigo |
| Мова: | Árabe |
| Опубліковано: |
Mansoura University, Faculty of Agriculture
2016-08-01
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| Серія: | Journal of Food and Dairy Sciences |
| Предмети: | |
| Онлайн доступ: | https://jfds.journals.ekb.eg/article_46033_5d9891d1888792b977b49e2c9f000fca.pdf |
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