Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese
In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025–0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural pro...
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| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/6404 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/6404 |