The effects of the use of whey protein as a fat replacer on the composition, proteolysis, textural, meltability, microstructural, and sensory properties of reduced-fat Boru-type Künefe cheese during storage

Autor:	Mustafa Kadir Esen, Nuray Güzeler
Rok vydání:	2023
Předmět:	Applied Microbiology and Biotechnology Food Science
Zdroj:	International Dairy Journal. 137:105519
ISSN:	0958-6946
DOI:	10.1016/j.idairyj.2022.105519
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c62ea2e24b9afcf51cfb869360506d44 https://doi.org/10.1016/j.idairyj.2022.105519 Zobrazit plný text záznamu Full Text from ScienceDirect