Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers.

بواسطة Abd. Manap, Mohd. Yazid, Mirhosseini, Hamed, Mustafa, Shuhaimi, Nateghi, Leila, Roohinejad, Shahin, Totosaus, Alfonso, Meimandipour, Amir, Omidizadeh, Alireza
منشور في 2012

Physicochemical and textural properties of reduced fat cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers.

بواسطة Nateghi, Leila, Roohinejad, Shahin, Totosaus, Alfonso, Rahmani, Anosheh, Tajabadi, Nasir, Meimandipour, Amir, Rasti, Babak, Abd. Manap, Mohd. Yazid, Mirhosseini, Hamed, Mustafa, Shuhaimi, Omidizadeh, Alireza
منشور في 2012