The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat

This study aimed to evaluate different fibers (acacia, bamboo, citrus or potato) on texture, rheological properties, color, density, and water activity of processed cheese sauces (PCS) based on acid casein, WPC80 and anhydrous milk fat or organic coconut oil. The interaction between the type of oil/...

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Detalles Bibliográficos
Autores principales: Szafrańska, Jagoda O., Muszyński, Siemowit, Tomasevic, Igor, Sołowiej, Bartosz G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067206/
https://www.ncbi.nlm.nih.gov/pubmed/33918205
http://dx.doi.org/10.3390/foods10040759

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067206/
https://www.ncbi.nlm.nih.gov/pubmed/33918205
http://dx.doi.org/10.3390/foods10040759

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