The effect of cheese fat content on some physico-chemical, textural properties and volatile aroma components of cheese chips

Autor:	Zehra Albay, Gülsüm Akçay, Gizem Taplak, Bedia Şimşek
Jazyk:	English<br />Croatian
Rok vydání:	2024
Předmět:	Dil cheese chips fat ratio volatile aroma components texture sensory properties Dairying SF221-250
Zdroj:	Mljekarstvo, Vol 74, Iss 4, Pp 285-295 (2024)
Druh dokumentu:	article
ISSN:	0026-704X 1846-4025
DOI:	10.15567/mljekarstvo.2024.0404
Popis:	In this study, cheese chips were made using full-fat, half-fat, and non-fat Dil cheeses. Full-fat chips were brighter and yellower. Additionally, full-fat chips were also harder, more fragile (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/a6fed454f744449d97650f42686f941c Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF