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Author = Mazaheri Nasab, Masoud
Number of Articles: 2
Physical, Chemical and Sensory Properties of Low-fat mozzarella Cheese Made from Blend of Two Fat Replacers
Volume 8, Issue 2 , July 2012
Abstract
In this research, the effect of different levels of carrageenan gum (0.05– 0.2%) and whey protein concentrate (0.5 - 1.5%) on physical, chemical and sensory properties of low fat mozzarella cheese have been investigated. Use of these fat replacers cause significant differences (P ≤ 0.05) on chemical ... Read MorePhysical properties and image analysis of wild pistachio nut (Baneh)
Volume 3, Issue 2 , October 2007