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Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties
Abstract Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, the potential of using microparticulated whey protein (MWP) in cheese emulsions was examin...
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| Опубликовано в: : | Food Sci Anim Resour |
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| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Korean Society for Food Science of Animal Resources
2019
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6411242/ https://ncbi.nlm.nih.gov/pubmed/30882071 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.e60 |
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