Physicochemical, rheological, textural, tribological, and sensory insights into the role of citrus fiber in quark cheese spreads with varying fat content

ABSTRACT: The objective of this study was to evaluate the effect of citrus fiber (1% wt/wt) on the physicochemical, rheological, textural, tribological, and sensory properties of quark cheese spreads with different fat content (10%, 15%, and 20% wt/wt). Physicochemical properties, including pH, DM,...

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Váldodahkkit:	A. Vincová, K. Šantová, M. Jaššo, E. Lorencová, R.N. Salek
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	Elsevier 2026-04-01
Ráidu:	Journal of Dairy Science
Fáttát:	quark cheese spread citrus fiber viscoelastic properties textural properties tribological properties
Liŋkkat:	http://www.sciencedirect.com/science/article/pii/S0022030226001785
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