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Chemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum arabic as fat replacers
The effects of incorporating guar gum (GG) and gum arabic (GA) in cheese-making milk with various fat contents (0.4, 0.9, and 1.4 %) on chemical and rheological properties of Iranian white cheese were evaluated by response surface method (RSM). As GG concentration increased, dry matter content of ch...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190218/ https://ncbi.nlm.nih.gov/pubmed/25328199 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0768-y |
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