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Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer
The nutritional and textural properties of low fat paneer using soy protein isolate (SPI) as fat replacer was investigated. The physico-chemical and sensory characteristics of 4 types of paneer made of low-fat milk (3% milk fat (MF) and 10% solids-not-fat (SNF)) and SPI of 0 (T(1)), 0.1 (T(2)), 0.2...
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| Главные авторы: | , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer-Verlag
2010
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551177/ https://ncbi.nlm.nih.gov/pubmed/23572778 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0193-z |
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