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Improving the characteristics of spreadable processed cheese using Konjac and Xanthan gums

Authors :
Mohsen Ghods Rohani
Hassan Rashidi
Source :
Journal of Food Processing and Preservation. 43
Publication Year :
2019
Publisher :
Hindawi Limited, 2019.

Subjects

Subjects :
Taste
Milk products
Chemistry
business.industry
General Chemical Engineering
Spreadability
Food processing
General Chemistry
Food science
business
Food Science

Details

ISSN :
17454549 and 01458892
Volume :
43
Database :
OpenAIRE
Journal :
Journal of Food Processing and Preservation
Accession number :
edsair.doi...........107ddc97e34f7722f63f46fc286bf29f

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