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The effect of wheat germ on the chemical properties and fatty acids of white cheese during the storage time
In the present study, it was aimed to support the white cheese structure produced from cow's milk by adding wheat germ and to determine the changes in fatty acids and chemical composition of this additive storage time. The samples were taken on the 1st, 15th, and 30th days of storage, and some...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020286/ https://www.ncbi.nlm.nih.gov/pubmed/32148800 http://dx.doi.org/10.1002/fsn3.1370 |