STARCH AND OTHER STABILIZERS COMBINATIONS ASTHICKENING AGENTS IN PROCESSED CHEESE SAUCES MANUFACTURE
Production of different processed cheese sauces using corn starch (CS )and sodium alginate ( SA ) or guar gum ( GG ) as thickening agents were successfully achieved. Thus, 6 treatments were manufactured containing the combination: 1 : 1 means 1.5 % corn starch + 0.25 % (guar gum or sodium alginate),...
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Árabe |
| Publicado: |
Mansoura University, Faculty of Agriculture
2014-11-01
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| Colección: | Journal of Food and Dairy Sciences |
| Acceso en línea: | https://jfds.journals.ekb.eg/article_53237_964a4f42d67f8e79a8f84f58926da2cd.pdf |
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