Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese
In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan each in the range of 0-0.1%, and basil seed and linseed mucilage each in the range of 0-0.2% were evaluated. According to the results obtained, va...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Tehran
2019-06-01
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| Series: | Journal of Food and Bioprocess Engineering |
| Subjects: | |
| Online Access: | https://jfabe.ut.ac.ir/article_73073_dc8131e625d0e815c2a62e5a32f63a57.pdf |