Výsledky vyhledávání - "Lamiaa A. Kadoom"

IMPACT OF SOME CARBOHYDRATE-BASE FAT REPLACERS ON THE LOW FAT MOZZARELLA-LIKE CHEESE CHARACTERISTICS

Autor: Shafika R. Ishak, Lamiaa A. Kadoom, M. B. Atta, M. Y. El – Hawary

Publikováno v: Journal of Food and Dairy Sciences. 34:7707-7714

Two carbohydrate-base fat replacers were used to study the chemical and physical properties of low- fat Mozzarella cheese being made by using 1.5% fat cow's milk. The obtained curd was divided into seven equal parts, the first one was used as a contr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::be8ffb5d69d9bad817718d9f16ace473
https://doi.org/10.21608/jfds.2009.115355

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