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Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types
The objective of this study was to improve the physicochemical properties and functional qualities of soy based mozzarella cheeses by ultrafiltration (UF) of soy milk blends, adding skim milk instead of cow’s milk or increasing the soy milk proportions in cheese milk. Eight types of mozzarella chees...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2014
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4519475/ https://ncbi.nlm.nih.gov/pubmed/26243939 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1542-0 |
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