Effect of modified whey proteins on texture and sensory quality of processed cheese
One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture, rheology, and sensory quality. Processed cheese was manufactured from Edam cheese, low-fat fresh c...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Czech Academy of Agricultural Sciences
2013-12-01
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| Schriftenreihe: | Czech Journal of Food Sciences |
| Schlagworte: | |
| Online-Zugang: | https://cjfs.agriculturejournals.cz/artkey/cjf-201306-0005_effect-of-modified-whey-proteins-on-texture-and-sensory-quality-of-processed-cheese.php |
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