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Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.03.015
Abstract: Low fat Cheddar cheese (LFC) with up to 91% fat reduction were prepared using four levels of sodium alginate (alginate): 0.12 (LFCA1), 0.17 (LFCA2), 0.18 (LFCA3) and 0.23% (w/w) (LFCA4). Control full fat cheese (CFFC)…
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Keywords:
alginate;
low fat;
fat cheddar;
cffc ... See more keywords