The Effect of Tragacanth Gum in Physicochemical and Textural Properties of Lighvan Cheese during Ripening
In this research, the effect of tragacanth gum (<em>Astragalus</em><em>gummifer</em>) at five different concentrations of 0.25, 0.5, 0.75 and 1 gram of gum per 1 kg of consumed milk on physicochemical (moisture, ash, pH, salt, fat and protein), colorimetric measurement and te...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2017-05-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68249_f9ad0b43b84e61dfce44d8b15ee62fd4.pdf |