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Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low‐fat Iranian White cheese
The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low‐fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture‐to‐pro...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5448388/ https://ncbi.nlm.nih.gov/pubmed/28572956 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.446 |
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