Fiordilatte Cheese Fortified with Inulin from Cichorium intybus or Cynara cardunculus

The influence of two different types of inulin added to fiordilatte cheese was assessed on product quality during the proper refrigerated storage period. To this aim, the fresh cheese was produced by a pilot plant, adding inulin, either from chicory (low degree of polymerization) or from cardoon (hi...

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Detalles Bibliográficos
Autores principales: Melilli, Maria Grazia, Costa, Cristina, Lucera, Annalisa, Padalino, Lucia, Del Nobile, Matteo Alessandro, Conte, Amalia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228856/
https://www.ncbi.nlm.nih.gov/pubmed/34072142
http://dx.doi.org/10.3390/foods10061215

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228856/
https://www.ncbi.nlm.nih.gov/pubmed/34072142
http://dx.doi.org/10.3390/foods10061215

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