production of analogue uf white cheese by replacement of milk fat with margarine

production of probiotic analogue uf white cheese cotaining walnut powder

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evaluation of fat atrophy in patients with dermis fat graft of orbit by ct-scan

چکیده ندارد.

chemical, sensory and physical characteristics of low-fat white cheese, produced by standardized milk with milk protein concentrate

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Estimation of production functions incorporating blotechnology for milk cheese and fat

production of functional low-fat cheese with milk fat substitution bywalnut or linseed powders

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improving textural and sensory characteristics of low-fat uf feta cheese made with fat replacers

saturated fat consumption increases the risk of both coronary and cancer diseases. therefore, fat reduction in uf-feta cheese (≈ 45% fdm) is favorable but, unfortunately, it has some negative effects on the texture and sensory characteristics of the cheese. in this research, response surface methodology was employed to study the probably improving effects of wpc80 (0-20 gr kg-1), lecithin (0-2 ...