Use of alcoholic–alkaline treated starch citrates and lactates as fat and protein replacer in imitation Mozzarella cheese
Author:
Affiliation:
1. Department of Food Science and TechnologyUniversity of Karachi Karachi Pakistan
2. Pakistan Agriculture Research CouncilUniversity of Karachi Karachi Pakistan
Funder
Higher Education Commission, Pakistan
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13297
Reference31 articles.
1. Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches
2. Physical Properties of an Imitation Cheese as Affected by Emulsifying Salts and Citric Acid
3. Rheological characterization of cold water soluble rice (Oryza sativa) starch lactates and citrates prepared via alcoholic-alkaline method
4. Rice starch citrates and lactates: A comparative study on hot water and cold water swelling starches
5. Properties of granular cold‐water‐soluble starches prepared by alcoholic‐alkaline treatments;Chen J.;Cereal Chemistry,1994
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