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Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese
In the present work, a fresh spreadable cheese from ovine milk with or without (control) fortification with β-glucan was manufactured. β-Glucan was extracted from the mushroom Pleurotus ostreatus and its concentration in the cheese was 0.4% (w/w). The composition, biochemical, and sensory properties...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834556/ https://www.ncbi.nlm.nih.gov/pubmed/35159567 http://dx.doi.org/10.3390/foods11030417 |