Palm-based oils as milk fat alternatives in Mozzarella cheese analogue

This research featured the noteworthy properties of a Mozzarella cheese analogue composed of palm oil (PO) and palm olein (POo) as milk fat alternatives. The objective of this study was to examine the properties of a palm-based Mozzarella cheese analogue (P-MCA) in comparison to a fat-free Mozzarel...

詳細記述

書誌詳細

出版年:	Grasas y Aceites
主要な著者:	N.H. Ismail, M. Mat Yusuff, N. A. Mohd Hassim, M. H. Saw, H. Wazir, T.K. Tang, S. Kanagaratnam
フォーマット:	論文
言語:	英語
出版事項:	Consejo Superior de Investigaciones Científicas 2024-09-01
主題:	Meltability Palm oil Sensory Stretchability
オンライン･アクセス:	https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2080