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

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

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

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