Influence of pre-acidification, and addition of KGM and whey protein-based fat replacers CH-4560, and YO-8075 on texture characteristics and pizza bake properties of low-fat Mozzarella cheese
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DOI: 10.1016/j.lwt.2020.110384
Abstract: Abstract The purpose of this study was to investigate the effect of konjac glucomannan (KGM) and microparticulated whey protein-based fat replacers (WPFR) on low-fat Mozzarella cheese. The textural properties, meltability, color, microstructure and pizza bake… read more here.
Keywords: kgm; low fat; whey protein; fat mozzarella ... See more keywords