Effect of κ- and λ-carrageenans as fat-replacers in low-fat Oaxaca cheese

International Journal of Food Properties

Volumn 11, Issue 3, 2008, Pages 656-668

  Totosaus, Alfonso ^a,b   Guemes Vera, Norma ^a  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^b Food Science Lab   (Mexico)

Author keywords

Carrageenans; Fat reduction; Mixture design; Oaxaca cheese

Indexed keywords

MOISTURE;

CARRAGEENAN; CARRAGEENANS; DETRIMENTAL EFFECTS; FAT CONTENTS; FAT REDUCTION; LOW CONCENTRATIONS; MIXTURE DESIGNS; MOISTURE CONTENT (MC); OVERALL QUALITY;

FOOD PRODUCTS;

EID: 47949129852     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701594111     Document Type: Article

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