摘要 : The composition, proteolysis, sensory and texture characteristics of low-fat white-brined cheeses (similar to60% fat reduction) made from bovine milk and containing two commercial hydrocolloid-fat replacers (1% w/w Simplesse(R) D-... 展开
作者 | Romeih EA Michaelidou A Biliaderis CG Zerfiridis GK |
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作者单位 | |
期刊名称 | 《International Dairy Journal》 |
总页数 | 16 |
语种/中图分类号 | 英语 / TS252 |
关键词 | Fat replacer Low-fat product White-brined cheese Proteolysis Feta cheese Cheddar cheese Mozzarella cheese Reduced-fat Teleme cheese Proteolysis Functionality Products Texture Proteinases |
馆藏号 | N2008EPST0008550 |