Production and characterization of soft Sardaigne‐type cheese by using almond gum as a functional additive

The effect of almond gum (AG), as natural polysaccharide with high nutritional value and important functional properties, on physicochemical and textural characteristics of Sardaigne‐type cheese was investigated. Response surface methodology (RSM) using Box–Behnken design was applied to determine op...

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Detalles Bibliográficos
Autores principales: Ghamgui, Hanen, Bouaziz, Fatma, Frikha, Fakher, Châari, Fatma, Ellouze‐Chaâbouni, Semia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020921/
https://www.ncbi.nlm.nih.gov/pubmed/33841821
http://dx.doi.org/10.1002/fsn3.2170

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020921/
https://www.ncbi.nlm.nih.gov/pubmed/33841821
http://dx.doi.org/10.1002/fsn3.2170

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