Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers

International Dairy Journal

Volumn 14, Issue 4, 2004, Pages 365-373

  Koca, Nurcan ^a   Metin, Mustafa ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Fat replacer; Low fat kashar cheese; Sensory properties; Texture

Indexed keywords

SIGANUS;

EID: 1542575989     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2003.08.006     Document Type: Conference Paper

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