Study of Chemical and Sensory properties of Functional Cheese made from Cow\'s Milk and Soymilk blend

Introduction: In recent years, due to the prevalence of overweight, obesity and heart disease in community and its relationship with the increasing amount of fat, saturated fat, and cholesterol in the diet, production of functional food by reducing saturated fat and cholesterol using soybean has bee...

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Autores principales: GR Yasaei Mehrjardi, M Mazaheri Tehrani, MB Habibi Najafi
Formato: Artigo
Lenguaje:Persa
Publicado: Shahid Sadoughi University of Medical Sciences 2016-03-01
Colección:Toloo-e-behdasht
Materias:
Cheese
Soy milk
Cow’s milk
Functional
Acceso en línea:http://tbj.ssu.ac.ir/browse.php?a_code=A-10-1141-2&slc_lang=en&sid=1
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