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Manufacture of Functional Fat-free Cream Cheese Fortified with Probiotic Bacteria and Flaxseed Mucilage as a Fat Replacing Agent

Autor: M. Akl Engy, M. Abdelhamid Samy, M. Wagdy Suzanne, H. Salama Heba

Publikováno v: Current Nutrition & Food Science. 16:1393-1403

Background: Cream cheese is a fatty cheese that is popular with many consumers and highly nutritious. There are many studies to reduce its fat content by fat replacers. Flaxseed mucilage has the potential for stabilizing emulsions, thickening foods a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::581ae846274a55eaa8174d40562bc232
https://doi.org/10.2174/1573401316666200227112157

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