Texture of low-fat Iranian white cheese as influenced by gum tragacanth as a fat replacer

Journal of Dairy Science

Volumn 90, Issue 9, 2007, Pages 4058-4070

  Rahimi, J ^a   Khosrowshahi, A ^a   Madadlou, A ^a   Aziznia, S ^a  

^a URMIA UNIVERSITY   (Iran)

Author keywords

Gum tragacanth; Iranian White cheese; Low fat; Rheology

Indexed keywords

GUM TRAGACANTH;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; FAT INTAKE; FAT SUBSTITUTE; FLOW KINETICS; FOOD HANDLING; HUMAN; IRAN; METHODOLOGY; MILK; SCANNING ELECTRON MICROSCOPY; SENSATION;

ANIMALS; CHEESE; DIETARY FATS; FAT SUBSTITUTES; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; IRAN; MICROSCOPY, ELECTRON, SCANNING; MILK; RHEOLOGY; SENSATION; TRAGACANTH;

EID: 34848850216     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0121     Document Type: Article

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