Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low‐fat Iranian White cheese

The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low‐fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture‐to‐pro...

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Detalles Bibliográficos
Autores principales: Jooyandeh, Hossein, Goudarzi, Mostafa, Rostamabadi, Hadis, Hojjati, Mohammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448388/
https://www.ncbi.nlm.nih.gov/pubmed/28572956
http://dx.doi.org/10.1002/fsn3.446

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448388/
https://www.ncbi.nlm.nih.gov/pubmed/28572956
http://dx.doi.org/10.1002/fsn3.446

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