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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 en: | Food Sci Nutr |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2016
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| Assuntos: | |
| Acceso en liña: | 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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