EVALUATION OF RHEOLOGICAL PROPERTIES OF REDUCED-FAT PROCESSED CHEESE ANALOGUES
نویسندگان
چکیده
منابع مشابه
Effect of Peanut Addition on the Fatty Acid Profile and Rheological Properties of Processed Cheese
The aim of the present study was to increase the unsaturated fatty acid content of the processed cheese by adding peanuts. Processed cheese was prepared from a blend of young and old Cheddar cheese. Partially roasted peanuts were added in form of paste at a level of 5%, 10% and 15%. Fatty acid analysis by gas chromatography showed that peanut added cheeses were characterized by a reduced level ...
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ژورنال
عنوان ژورنال: Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality
سال: 2012
ISSN: 1425-6959
DOI: 10.15193/zntj/2012/80/060-071