摘要 : The effects of incorporating various concentrations of bacterial cellulose (BC; 1.7 and 3.5% w/v) on the physicochemical and sensory properties of low-fat soft cheese Turkish Beyaz were investigated during a 60-day ripening period... 展开
作者 | Kart~ A Akoglu~ A Cakmakci~ M. L. Karahan~ A. G |
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作者单位 | |
期刊名称 | 《International Journal of Dairy Technology》 |
总页数 | 7 |
语种/中图分类号 | 英语 / TS2 |
关键词 | BEYAZ CHEESE CELLULOSES CHEESE VARIETIES FAT SUBSTITUTES FATS FATS LOW FOODS PHYSICAL PROPERTIES PHYSICOCHEMICAL PROPERTIES RIPENING SENSORY PROPERTIES Milk and dairy products Cheese |
馆藏号 | N2008EPST0008562 |