The effect of Arabic gum using on improving of texture and rheological properties of Iranian low fat white cheese. - Concepedia

Concepedia

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The effect of Arabic gum using on improving of texture and rheological properties of Iranian low fat white cheese.

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2010

Year

Esmaeil Ghanbari Shendi, Asghar Khosrowshahi Asl, Seyed Ali Mortazavi, H. Tavakulipor, Abdol Ghaffar Ebadi, Haleh Sadat Tavakkol Afshari

American-Asian-Journal of agricultural & environmental sciences/American-Eurasian journal of agricultural & environmental sciences

Rheological PropertiesRheologyFood EngineeringFood ProcessingFood TextureFood StructureArabic GumFood TechnologyHealth Sciences

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