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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
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| Materias: | |
| 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 |