Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese

标题
Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese
作者
关键词
Gum tragacanth, Fat replacers, Cheddar cheese, Texture profile analysis, 黄芪胶, 脂肪替代物, 切达干酪, 质构分析
出版物
Dairy Science & Technology
Volume 93, Issue 1, Pages 45-62
出版商
Springer Nature
发表日期
2012-08-29
DOI
10.1007/s13594-012-0088-z

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