Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking

The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory prof...

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Detalles Bibliográficos
Autores principales: Gulzar, Nabila, Sameen, Aysha, Muhammad Aadil, Rana, Sahar, Amna, Rafiq, Saima, Huma, Nuzhat, Nadeem, Muhammad, Arshad, Rizwan, Muqadas Saleem, Iqra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073562/
https://www.ncbi.nlm.nih.gov/pubmed/32092858
http://dx.doi.org/10.3390/foods9020214

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073562/
https://www.ncbi.nlm.nih.gov/pubmed/32092858
http://dx.doi.org/10.3390/foods9020214

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