An evaluation of the effect of curdlan and scleroglucan on the functional properties of low-fat processed cheese spreads-Reference-Cited by-同舟云学术

An evaluation of the effect of curdlan and scleroglucan on the functional properties of low-fat processed cheese spreads

Published:2022-06 Issue: Volume:163 Page:113564
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Florczuk Aleksadra,Dąbrowska Aneta,Aljewicz Marek^ORCID

Funder

Ministry of Education and Science

Ministerstwo Nauki i Szkolnictwa Wyzszego

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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3. The effects of β-glucans on intestinal health;Atanasov;Ernahrungs Umschau,2020

4. Dissolution of (1-3),(1-4)-β-glucans in pressurized hot water: Quantitative assessment of the degradation and the effective extraction;Benito-Román;International Journal of Carbohydrate Chemistry,2016

5. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents;Brighenti;Journal of Dairy Science,2008

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