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Effect of inulin on physico-chemical, sensory, fatty acid profile and microstructure of processed cheese spread
To develop a functional processed cheese spread (PCS) different levels of inulin (0, 4, 6 and 8%) addition into PCS was studied with its physico-chemical, sensory and fatty acid profile and micro-structural quality. As the level of inulin addition increased moisture, a(w) and titratable acidity, dec...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5502039/ https://ncbi.nlm.nih.gov/pubmed/28740302 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2686-5 |
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