Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics
Published: 1 May 2024| Version 1 | DOI: 10.17632/h9hjtc9vhy.1
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Institutions
Shiraz University
Categories
Cheese, Dairy, Food Texture, Food Rheology, Fat Replacement