The effects of hydrocolloids on some physico-chemical and sensory properties and on the yield of Kashar cheese

Nahrung - Food

Volumn 44, Issue 5, 2000, Pages 377-378

  Kurultay, S ^a   Oksuz O ^a   Simsek, O ^a  

^a TRAKYA UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOXYMETHYLCELLULOSE; GALACTAN; GELATIN; GUAR GUM; MANNAN; PLANT GUM;

ARTICLE; CHEESE; CHEMISTRY; COLLOID; DIETARY FIBER; PHYSICAL CHEMISTRY; TASTE;

CARBOXYMETHYLCELLULOSE; CHEESE; CHEMISTRY, PHYSICAL; COLLOIDS; DIETARY FIBER; GALACTANS; GELATIN; MANNANS; PLANT GUMS; TASTE;

EID: 0042684916     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20001001)44:5<377::AID-FOOD377>3.0.CO;2-L     Document Type: Article

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