A carregar...
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...
Na minha lista:
| Publicado no: | Food Sci Anim Resour |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2019
|
| Assuntos: | |
| Acesso em linha: | 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 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|