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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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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Persa |
| Pubblicazione: |
Shahid Sadoughi University of Medical Sciences
2016-03-01
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| Serie: | Toloo-e-behdasht |
| Soggetti: | |
| Accesso online: | http://tbj.ssu.ac.ir/browse.php?a_code=A-10-1141-2&slc_lang=en&sid=1 |
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