Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology
Nowadays, using the fat replacers is a common method to produce low-fat cheeses. Employing these ingredients improves the texture, yield and functional characteristics of these products. To achieve the low-fat cheese formulation with desired gum concentration that resembles to its full-fat character...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Persa |
| Publicat: |
Research Institute of Food Science and Technology
2016-12-01
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| Col·lecció: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Matèries: | |
| Accés en línia: | http://journals.rifst.ac.ir/article_68142_3b85c10b0c5bfa9e0bfe06115c513f5e.pdf |
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