The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products
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DOI: 10.3390/foods12081602
Abstract: The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic, textural,… read more here.
Keywords: algal hydrocolloids; textural organoleptic; viscoelastic textural; organoleptic properties ... See more keywords