Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese
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DOI: 10.3390/foods11030417
Abstract: In the present work, a fresh spreadable cheese from ovine milk with or without (control) fortification with β-glucan was manufactured. β-Glucan was extracted from the mushroom Pleurotus ostreatus and its concentration in the cheese was… read more here.
Keywords: fortification mushroom; ovine; effect fortification; spreadable cheese ... See more keywords