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

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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 ...

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Journal title:
پژوهش های صنایع غذایی

جلد ۲۳، شماره ۴، صفحات ۵۴۵-۵۵۲

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