Production and characterization of soft Sardaigne‐type cheese by using almond gum as a functional additive-Reference-Cited by-同舟云学术

Production and characterization of soft Sardaigne‐type cheese by using almond gum as a functional additive

Published:2021-02-20 Issue:4 Volume:9 Page:2032-2041
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ghamgui Hanen¹²^ORCID,Bouaziz Fatma¹,Frikha Fakher²³,Châari Fatma¹^ORCID,Ellouze‐Chaâbouni Semia¹⁴

Affiliation:

1. Laboratoire d'Amélioration des Plantes et Valorisation des Agroressources National School of Engineering of Sfax (ENIS) Sfax University Sfax Tunisia

2. Laboratory of Biochemistry and Enzymatic Engineering of Lipases ENIS Sfax Tunisia

3. Department of Life Sciences Faculty of Science of Sfax Sfax Tunisia

4. Unité de service commun bioréacteur couplé à un ultrafiltre Ecole Nationale d’Ingénieurs de Sfax Université de Sfax Sfax Tunisia

Funder

Ministry of Higher Education

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2170

Reference38 articles.

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2. Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review

3. Assessment of physical and structural characteristics of almond gum

4. Biological and textural properties of underutilized exudate gums of Jammu and Kashmir, India

5. Market‐oriented methodologies to optimise consumer acceptability of Cheddar‐type cheeses

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