USING CELLULOSE GUM TO IMPROVE THE PHYSICOCHEMICAL, RHEOLOGICAL, AND SENSORY PROPERTIES OF LOW-FAT MOZZARELLA CHEESE
This study was aimed to investigate the potential of cellulose gum as a substitute for fat in Mozzarella cheese production and evaluate its impact on the cheese's physicochemical, rheological, and sensory properties. Cellulose gum was added in different ratios of 0.1, 0.2, 0.3, 0.4, and 0.5%,...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Baghdad University
2024-12-01
|
| Series: | The Iraqi Journal of Agricultural science |
| Subjects: | |
| Online Access: | https://www.jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2102 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|