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Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract
Response surface methodology (RSM) was used to optimize pizza cheese containing carrot extract. The effects of two important independent variables including soybean oil (5%–20%) and carrot extract (5%–20%) were studied on physicochemical and textural properties of pizza cheese containing carrot extr...
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| Udgivet i: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
John Wiley and Sons Inc.
2018
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5849897/ https://ncbi.nlm.nih.gov/pubmed/29564103 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.563 |
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