Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer.
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DOI: 10.1016/j.foodres.2018.02.069
Abstract: Konjac glucomannan (KGM) is a natural polysaccharide with several favorable nutritional characteristics, and exhibits functional properties as a potential fat-replacer in dairy products. In our study, composition, color and browning (L*, a* and b* before… read more here.
Keywords: lfkgm skkgm; lfc skc; mozzarella cheese; fat replacer ... See more keywords