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

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

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

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