Chemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum arabic as fat replacers

Published 2012 View Full Article

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Title
Chemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum arabic as fat replacers
Authors
Keywords
Iranian white brined cheese, Low fat cheese, Fat replacer, Hydrocolloid, Rheology
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 51, Issue 10, Pages 2584-2591
Publisher
Springer Nature
Online
2012-07-06
DOI
10.1007/s13197-012-0768-y
References
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