Optimization and evaluation of textural properties of ultra-filtrated low-fat cheese containing galactomannan and Novagel gum

The general aim of this research was to optimise textural properties and to evaluate the possibility of producing ultra-filtrated low-fat cheese (7-9 % (w/w)), containing various concentrations of galactomannan and Novagel (0.1-0.5 % w/w), and assessing textural properties of produced low-fat cheese...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Sharmineh Sharafi, Leila Nateghi, Orang Eyvazzade, Maryam Ebrahimi Taj Abadi
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Croatian Dairy Union 2019-01-01
Edice:	Mljekarstvo
Témata:	galactomannan hydrocolloid Novagel ultra-filtrated low-fat cheese
On-line přístup:	https://hrcak.srce.hr/file/329179
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!