Production of reduced-fat Labneh cheese with inulin and β-glucan fibre-based fat replacer
Author:
Affiliation:
1. Department of Food Technology; Mustafakemalpasa Vocational School; Uludag University; Mustafakemalpasa Bursa 16500 Turkey
2. Department of Food Engineering; Uludag University; Gorukle Bursa 16059 Turkey
Funder
Uludag University Scientific Research Fund
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12456/fullpdf
Reference70 articles.
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3. Effect of commercial fat replacers on the microstructure of low-fat Cheddar cheese;Aryana;International Journal of Food Science and Technology,2001
4. The technology of low-fat cheese manufacture;Banks;International Journal of Dairy Technology,2004
5. Instrumental and expert assessment of Mahon cheese texture;Benedito;Journal of Food Science,2000
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