The Influence of Protein Content and Some Hydrocolloids on Textural Attributes of Spreadable Processed Cheese

Journal of applied sciences research

Nassra Dabour¹  Ali EL-Shanshory¹ 

[1] Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria,Alexandria, Egypt

关键词: Stabilizers;    processed cheese;    cheese analogue;    textural attributes;   

DOI  :  10.22587/jasr.2018.14.5.2

学科分类：社会科学、人文和艺术（综合）

来源: AENSI

【 授权许可】

Unknown