Search
CSV
RISModification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizer
Year: 2014
Abstract:
Guar gum and whey proteins concentrate (WPC-35) were used as functional additives
to improve the functional characteristics (hardness and meltability) of the Na-caseinatebased
imitation cheese. Also, the ...