Effect of gum tragacanth on the rheological and functional properties of full fat and half fat Cheddar cheese
ناشر:
سال
: 2013شناسه الکترونیک: 10.1007/s13594-012-0088-z
کلیدواژه(گان): Cheddar cheese,Fat replacers,Gum tragacanth,Texture profile analysis
کالکشن
:
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آمار بازدید
Effect of gum tragacanth on the rheological and functional properties of full fat and half fat Cheddar cheese
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| contributor author | Cooke, D.R. - Khosrowshahi, A. - McSweeney, P.L.H. | |
| date accessioned | 2020-03-11T01:26:00Z | |
| date available | 2020-03-11T01:26:00Z | |
| date issued | 2013 | |
| identifier issn | 1958-5586 | |
| identifier other | s13594-012-0088-z.pdf | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/362025 | |
| format | general | |
| language | English | |
| publisher | springer | |
| title | Effect of gum tragacanth on the rheological and functional properties of full fat and half fat Cheddar cheese | |
| type | Journal Paper | |
| contenttype | Metadata Only | |
| identifier padid | 2396803 | |
| subject keywords | Cheddar cheese | |
| subject keywords | Fat replacers | |
| subject keywords | Gum tragacanth | |
| subject keywords | Texture profile analysis | |
| identifier doi | 10.1007/s13594-012-0088-z | |
| journal title | Dairy Science and Technology | |
| journal volume | 93 | |
| journal issue | 1 | |
| filesize | 476020 | |
| citations | 4 |