Effect of whey protein concentrate on physicochemical properties of acid casein processed cheese sauces obtained with coconut oil or anhydrous milk fat
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DOI: 10.1016/j.lwt.2020.109434
Abstract: Abstract The aim of the work was to estimate the effect of whey protein concentrate (WPC80, 2–8 g/100 g) on physicochemical properties of processed cheese sauces obtained on the basis of acid casein (AC) and coconut… read more here.
Keywords: anhydrous milk; cheese sauces; coconut oil; processed cheese ... See more keywords