The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat

This study aimed to evaluate different fibers (acacia, bamboo, citrus or potato) on texture, rheological properties, color, density, and water activity of processed cheese sauces (PCS) based on acid casein, WPC80 and anhydrous milk fat or organic coconut oil. The interaction between the type of oil/...

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Detaylı Bibliyografya
Yayımlandı:Foods
Asıl Yazarlar: Szafrańska, Jagoda O., Muszyński, Siemowit, Tomasevic, Igor, Sołowiej, Bartosz G.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2021
Konular:
Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC8067206/
https://ncbi.nlm.nih.gov/pubmed/33918205
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10040759
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