Physicochemical, rheological, sensory properties and shelf life of processed cheese analogue prepared with oleogel sesame oil and mono- and di-glyceride (E471)
| Autor: | Hafiz, Saber a, Sadeghizadeh-Yazdi, Jalal b, c, ⁎, Eskandari, Soheyl d, Morokian, Reza e, Akramzade, Naieme f, Madadizadeh, Farzan g |
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| Zdroj: | In Food Chemistry 1 April 2025 470 |
| Databáze: | ScienceDirect |
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