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...
Guardat en:
| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Croatian Dairy Union
2019-01-01
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| Col·lecció: | Mljekarstvo |
| Matèries: | |
| Accés en línia: | https://hrcak.srce.hr/file/329179 |
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